Chocolate Pretzel Tart
An intensely decadent Chocolate Ganache Tart with pretzel crust, made with 70% dark chocolate for a rich and unique chocolate flavor with a slight bitter undertone balanced by the creamy milkiness of heavy cream and the saltiness of a crispy pretzel crust.This dessert comes together in just 5 steps and can be made ahead of time & gluten-free.
Ingredients
For The Pretzel Crust
- 4 cups (165 g) salted pretzel twists (use gluten-free for GF eaters)
- 1/2 cup (110 g) unsalted butter, melted
- 3 tbsp (40 g) brown or white sugar
For The Chocolate Ganache Filling
- 12 oz (340 g) high-quality dark chocolate, chopped (70% dark chocolate recommended but 65% or 50% also works, make sure it's a high-quality brand for best flavor)
- 1 cup (235 ml) heavy cream (30% fat)
- 4 tbsp (55 g) unsalted butter, diced
Makes: 9inch round
Instructions
- Crush the pretzels. Preheat the oven to 375F (190C). Add the pretzels to a food processor or blender and pulse until you get a sand-like mixture with a few bigger crumbs (you don't want it completely smooth).
- Make the crust. Transfer the crushed pretzels to a bowl, add in the butter and sugar and mix until it comes together. Press the mixture into a 9-inch (22 cm) heat-safe tart pan creating an even crust with borders. If you find the crust too thick, discard about 1/4 cup of the mixture. Bake for 10 minutes or until golden and firm. Allow to cool down completely before filling. The crust can be made 1 day ahead.
- Make the ganache filling. Add the chopped chocolate and butter to a medium mixing bowl and set aside. Pour the heavy cream into a small saucepan over medium-low heat. Bring the cream to a simmer, then immediately turn off the heat. This step is very important as you don't want the cream to actually simmer or cook or the fat may separate once you add it to the chocolate.Immediately pour the hot cream over the chopped chocolate and cover the bowl with plastic wrap. Do not stir, the heat of the cream will begin to melt the chocolate on its own. Let rest for 5 minutes, then uncover and stir with a spatula until fully combined and smooth.
- Assemble the tart. Pour the ganache into the cooled crust (no need to spread it around or even it out, it will do it on its own). Allow the tart to set and cool down completely (1-2 hours in the fridge or overnight at room temperature).
- Serve. Once the tart has set, you can leave it as it and serve it or decorate it with fresh raspberries or crushed pretzels. When slicing, I recommend using a hot knife (stick a knife into boiling hot water then dry it and use it) for the cleanest slices, cleaning the knife in between each slice. This dessert can be quite sensitive to heat so if you find it softening up too quickly, pop it back in the refrigerator.
Notes
Make-Ahead Instructions: This tart is a great make-ahead dessert and you can go 2 ways about it. You can pre-make the crust (follow the recipe through step 2) and store the cooled down crust covered in the refrigerator overnight or fully assemble the tart and let it set overnight (follow the recipe through step 4).
Storing Instructions: The tart can be stored at room temperature overnight, when it's still setting. After that, it should be kept in the refrigerator and served at room temperature for best flavor (chilling mutes flavors).
Nutrition
Calories: 485kcalCarbohydrates: 34gProtein: 5gFat: 37gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 65mgSodium: 227mgPotassium: 313mgFiber: 4gSugar: 13gVitamin A: 789IUVitamin C: 1mgCalcium: 52mgIron: 5mg
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