Pretzel and chocolate are one of my favorite flavor combinations since childhood. Already as a child I used to dip salted pretzel pieces in chocolate spread and loved the sweet-salty taste that always made me want more. I know there are not a lot of recipes on the blog that combine chocolate and pretzels, and I feel it’s time for a little change.
So, here’s a salted pretzel chocolate tart so delicious! The coolest thing about this tart is the short crust pastry I enriched with ground pretzel pieces. The dough is extra crunchy and crackles in the mouth thanks to the addition of pretzels, the saltiness blends wonderfully with the chocolate filling and ganache, and the pretzels at the top make it especially beautiful. If you love chocolate and pretzels in your desserts – do not miss this tart.
Looking for more pies and tarts recipes? Try these: salted honey tart | almond apple tart | chocolate brownie pie | vegan peanut butter and jelly tart | marionberry linzer tart | American strawberry pie
Salted Pretzel Chocolate Tart
For the pretzel short crust pastry:
- 140 grams (1 cup) AP flour
- 60 grams of salted pretzels
- 100 grams of cold butter cut into cubes
- 50 grams (5 tablespoons) powdered sugar
- 2-3 tablespoons half and half or whole milk
For the chocolate filling:
- 200 grams of dark chocolate
- 100 grams of butter
- 150 grams (3/4 cup) sugar
- ¼ a teaspoon of salt
- 2 large eggs
- 50 grams (5 tablespoons) AP flour
For chocolate ganache:
- 80 grams of dark chocolate
- 80 ml. (1/3 cup) whipping cream
- Pretzel pieces
Pretzel short crust pastry:
In a food processor with a steel blade grind flour and pretzels until a fine powder is obtained.
Add butter and powdered sugar and grind until a mixture with a sand-like texture is obtained.
Add 2 tablespoons of half and half (or milk) and process until a uniform lump of dough is obtained. If the dough remains crumbly - add the rest of the liquid.
Using your hands, press the dough to the base and sides of the tart pan to form a crust.
Prick the base of the crust with a fork and cool for about an hour in the freezer.
Preheat oven to 180 Celsius degrees.
Bake the frozen crust (directly from the freezer) for 10-12 minutes or until lightly golden.
Melt chocolate and butter together in the microwave or on a double steam pot. Stir to a uniform mixture.
Add sugar and salt and mix until smooth.
Break in the eggs one by one and mix well between additions.
Add the flour and mix just until uniform.
Pour the filling over the baked crust and flatten the top with a spatula.
Bake for 10-15 minutes or until the filling sets at the edges but is still slightly soft in the center.
Cool to room temperature.
Melt chocolate and cream together in the microwave or on a double steam pot until everything is melted and a uniform shiny ganache is obtained.
Cool the coating for about 15 minutes at room temperature.
Pour the ganache over the tart and flatten the top.
Just before serving, garnish with pretzels freely.
- The tart is kept in a closed container in the refrigerator for up to 4-5 days.
- It is recommended to serve the tart at room temperature so it is at its best in terms of texture.
- Gluten-free version: Use gluten free flour mix in the same amount instead of the AP flour as well as a gluten-free pretzels.
- It is important to decorate the pie with a pretzel just before serving, so that it remains crispy and does not absorb moisture from the ganache.