5.0 from 12 votes
Chocolate Pretzel Tart
This chocolate pretzel tart is decadent, rich and super easy to make. A salty, crunchy pretzel crust is filled with a rich chocolate ganache filling. Bake and then chill, topping with lots of flaky salt. It's the perfect combo of sweet + salty!
Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr
Servings: 8 people
Course:
Dessert
Cuisine:
American
Ingredients
pretzel crust
- 2 cups mini pretzel twists
- ½ cup unsalted butter
chocolate filling
- 6 ounces high-quality dark chocolate, chopped
- ⅔ cup heavy cream
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- extra pretzels, for topping
- Flaky salt, for topping
Instructions
- Preheat the oven to 350 degrees F.
- To make the crust, add about 2 cups of mini pretzel twists to a food processor. Pulse until the pretzels are in small crumbs. You want to measure out 1 ½ cups crushed pretzels. If you need more, add a few more pretzels to the food processor. If you have too much, use it as a garnish.
- Combine the 1 ½ cups crushed pretzels and melted butter in a bowl. Add a pinch of salt. Stir until combined and evenly moistened.
- Press the mixture into a 4 x 14 inch tart pan or an 8-inch round tart pan. Bake for 8 to 10 minutes, then let cool completely while you make the filling.
- Place the chocolate in a large bowl. Heat the heavy cream in a saucepan over low heat until it's warmed and just until bubbles appear along the edges of the pan. Pour the cream over the chocolate and let it sit for a minute. After a minute, stir it until a thick and smooth chocolate ganache forms.
- Whisk in the beaten egg and the vanilla extract. Pour the mixture into the cooled pretzel crust.
- Bake the tart for 20 to 25 minutes, until the chocolate is just set. Remove it and let it cool completely. Once cool, stick it in the fridge for an hour or two. I love serving this cold!
- Right before serving, top with flaked salt and a few pretzel twists. Slice and serve!
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