Chocolaté Pretzle Tart

There is just something about pretzels and chocolate….

Chocolate Pretzels Tart

Makes one 10 inch tart

For the crust

half a bag or 8 ounces pretzels

1/4 or cup more of room temperature unsalted butter

1 cup 10x sugar

1 teaspoon sea salt

Place the pretzels in a large bowl and crush with another smaller bowl, reserve 1/4 cup. Place the crushed pretzels in a mixing bowl and with the paddle, add the butter, sea salt and 10x sugar. Mix for a couple of minutes until all the ingredients are incorporated. Place the crust in the refrigerator, covered, for 30 minutes to become firm.

Place the dough between two pieces of plastic wrap and with a rolling pin roll out to about 2 inches bigger that the tart shells and about 1/4 inch thick. Remove the top layer of the plastic and with your hands fold or turn the rolled dough over a lightly greased tart pan. Press the crust into the tart pan with your fingers, remove the plastic. Place a 14 inch round piece of parchment paper or waxed paper over the crust and fill with weights or beans. Bake the crust in a 350 oven for 20 minutes, remove the beans and parchment paper and bake for 5-10 minutes or until the crust starts to brown. Cool the crust on rack.

Chocolate Ganache

2 cups heavy cream

1 1/2 pounds of good chocolate, chopped

1/4 pound unsalted butter

1 vanilla bean

1 teaspoon sea salt

1/3 cup Kahula or a coffee liquor

Bring the heavy cream to a boil in a 3 quart saucepan with the scraped vanilla bean. Remove from the heat and add the chopped chocolate, sea salt, butter and liquor. Stir with a whip until all ingredients are incorporated. Remove the vanilla bean. Cool for 10 minutes.

Pour the chocolate Ganache into the tart shell with the crust. Sprinkle the the reserved pretzel pieces over the top and then sprinkle some sea salt around the edges of the tart. The tart can be stored in the refrigerator for 2-3 days but best eaten right away, enjoy!!

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