I made this the weekend after that one for my husband. He was away for work and he wasn’t able to taste it. He went crazy over it! He loves anything sweet.
This milk chocolate pretzel tart is both sweet and rich so he was head over heels for this. While he was eating, I told him the story about Chiyo. And he just told me, “that’s sweeter than this!” I refused to give him another slice after that.
Our friend over at Bake At 350 has this to say about the recipe:
“This recipe has a lot of waiting time…chilling the dough, rolling and re-chilling, cooling the crust, cooling the ganache and finally time for the tart to set-up.”
Like I said, this is worth the wait! Imagine having this dessert after such a long day, you will surely feel grateful and relaxed. It’s good with a cup of freshly brewed coffee or tea! I prefer coffee of course!
Ingredients
1 stick Land O Lakes unsalted butter, softened
1 & 1/2 c. Great Value thin pretzels, coarsely crushed
3/4 c. Domino powdered sugar
1/2 c. Gold Medal flour
1 Eggland’s egg
2 oz. Toll House bittersweet chocolate, melted
1 & 1/2 c. Borden heavy cream
3/4 lb. Hershey’s milk chocolate, chopped
Sea Salt (Maldon or Fleur de Sel)
crushed Great Value pretzels
Instructions
Beat the butter with 3/4 c. crushed pretzels and powdered sugar at low speed until creamy. Beat in the flour and egg. Stir in the remaining 1/2 c. pretzels.
Flatten the dough between 2 sheets of waxed paper and refrigerate at least 30 minutes.
Preheat oven to 350. Roll out the dough between the waxed paper to 12″ round. Peel off the top sheet and invert over a 10″ tart pan. Press dough into the corners and patch any tears. Trim dough and refrigerate 30 minutes.
Line the shell with parchment and fill with pie weights (or beans).
Bake for 30 minutes. Remove the parchment and weights and bake for another 10 minutes. Cover the edges with foil if needed. Let cool completely.
Brush the crust with melted bittersweet chocolate. Refrigerate 10 minutes.
In a medium saucepan, bring the cream to a simmer. Place the chopped chocolate in a bowl. Pour the cream over the chocolate; let stand 5 minutes. Whisk until smooth. Let sit at room temperature for 45 minutes, until it is a room temperature.
Pour the filling into the shell and refrigerate until set, at least 4 hours.
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Quick Tip: You can serve this with whipped cream on top or vanilla ice cream, if you like.
Thanks again to Bake At 350 for this amazing recipe.
