How to Cook Chocolate Pretzel Tart
Serves: 10
Preparation time: 1 hour
Cooking time: 3 hours
Ingredients needed to make Chocolate Pretzel Tart:
- 6 oz pretzels
- ¼ cup powdered sugar
- ¼ tsp baking powder
- 7 tbsp unsalted butter, softened
- 1 egg
For the filling:
- 1 ¼ cup heavy cream
- ½ cup pretzels, roughly crushed
- 10 oz dark chocolate, divided
- 4 tbsp unsalted butter, chopped into small chunks and softened
Cooking instructions for Chocolate Pretzel Tart:
- Add 6 oz of pretzels into a food processor and grind them into a fine flour.
- Add dollops of butter for the crust into the bowl of an electric mixer and beat them into a smooth fluffy form.
- Add the sugar and cream the butter further until the former dissolves.
- Crack the egg into it while the electric mixer continues to process the mixture; scrap the sides of the bowl from time to time while beating the butter cream.
- Sift the pretzel flour, baking powder as well as salt together in a bowl and add them to the creamed mixture in batches, while they are blended together at low speed while scraping the bowl over and over again.
- Once the dough is formed, wrap it up in a plastic sheet and chill in the fridge for half an hour or until it becomes firm; avoid freezing it further or it might turn rock hard.
- Spread the dough across the sides and bottom of a tart pan so that it is about 1/2’’ thick at the base and thins out at the sides to less than 1/8’’.
- Press it firmly and level the surface with your hands; ensure neat edges at the angles of the tart pan.
- Cover and leave it in the freezer until it is set.
- Set a rack in the centre of your oven and warm it up to 350 degrees F.
- Uncover the shell and bake in the oven for about 20 minutes or until slightly browned, turning it at different angles from time to time.
- Allow it to cool to room temperature until it hardens and turns crisp.
- Add 2 oz of chocolate to a double boiler and melt it while stirring constantly.
- Pour the melted chocolate into the shell and spread it evenly with a spatula.
- Top it up with crushed pretzels while chocolate is till wet, press them slightly and refrigerate until the chocolate hardens.
- Whisk the rest of chocolate and butter into a bowl and set aside.
- Warm the cream up in small saucepan over moderate heat until it starts steaming and pour it into the above mixture.
- Cover the bowl with a cling film and set aside for 10 minutes.
- Unwrap and whisk them together into a smooth mixture.
- Transfer it to the shell and spread evenly with a spatula.
- Let it set in the fridge for about a couple of hours.
- Once set, slice the tart and serve chilled with caramel cream or vanilla ice cream.
Image credit: Wikimedia Commons
