A rich and decadent Chocolate Pretzel tart with a nutty, salty pretzel crust and a perfectly shiny and velvety chocolate filling. This tart is cozy and chocolatey with a hint of salt to keep things flirty!
4cupssalted pretzels (sticks or mini twists)use gluten-free pretzels for GF eaters
8tbspunsalted buttercold, diced
For the Chocolate Tart Filling
3.5ozchocolate70% cocoa, chopped
17ozheavy creamroom temperature
1/2cupunsweetened cocoa powdersifted
1/3cupwhite granulated sugar
2tspcanola or sunflower oil
For the Pretzel Tart Crust
Preheat the oven to 350F.
Crush the pretzels until you get a sand-like mixture with a few bigger crumbs. You can use a food processor or a ziplock bag and a rolling pin for this step. Add the butter and maple syrup and mix/pulse until the mixture comes together to form small clumps. Add in 1 tbsp of water and mix until the mixture comes together. Add an extra tbsp of water if necessary. Form into a ball.
Press the pretzel mixture into a 9-inch pie plate or tart tin using the back of a spoon or a bottom of a glass to help you get a smooth top.
Bake for 10-12 minutes or until golden. Allow the crust to cool down to room temperature, meanwhile make the filling.
For the Chocolate Filling
In a small bowl, whisk the milk and cornstarch together until completely combined and smooth (there should be no lumps).
Add the chocolate, heavy cream, cocoa powder, sugar, vegetable oil, and vanilla to a saucepan and place over medium-low heat. Using a wooden spoon, stir the mixture until combined and smooth. Keep stirring to keep the mixture from sticking to the saucepan. Do not allow to reach a boil, lower the heat if necessary.
Remove the chocolate mixture from heat and gradually pour in the milk and cornstarch mixture while stirring constantly. Stir to combine, then return to heat. Lower heat to low and keep cooking and stirring until the mixture has thickened (about 9-10 minutes). The mixture is ready when it coats the back of your wooden spoon and if you run a finger across it, the line stays (see in-post picture for reference). Remove from heat.
Pass the chocolate mixture through a fine-mesh sieve to get rid of any clumps. Don't skip this step if you want a perfectly smooth and shiny top. Allow the mixture to cool slightly, once it's warm pour it into your room temperature crust. Gently tap the pie on the counter a few times to get rid of any air bubbles.
Place the tart in the refrigerator and chill for at least four hours (or overnight) before serving, you want the pie to be cool and completely set before slicing and serving. Top with extra crushed pretzels or flaky salt if desired. Serve. Store covered in the refrigerator for 1-2 days (you can store it longer than 2 days but the crust will get softer).
📷 DID YOU MAKE THIS RECIPE?!Tag @damnspicy on Instagram!