Dreamy Chocolate Tart with Pretzel Crust

Dreamy Chocolate Tart with Pretzel Crust

Dreamy Chocolate Tart with Pretzel Crust
 
Dreamy Chocolate Tart with Pretzel Crust
Recipe By:

Ingredients
  • CRUST:
  • 1 stick butter, softened
  • 1 ¼ c. coarsely crushed thin pretzels
  • ¾ c. powdered sugar
  • ½ c. flour
  • 1 large egg
  • 2 oz. bittersweet chocolate, melted
  • FILLING:
  • 1 ½ c. heavy cream
  • ¾ lb. milk chocolate, chopped
  • Sea salt, crushed pretzels and crème fraiche, for garnish

Instructions
  1. In standing electric mixer fitted with paddle, beat butter with ¾ c. pretzels and powdered sugar at low speed until creamy.
  2. Beat in flour and egg. Add remaining ½ c. pretzels, try to leave some pretzel pieces intact.
  3. Flatten dough between 2 sheets of plastic wrap and refrigerate until chilled.
  4. Preheat oven 350. Roll out dough between sheets so plastic to 12” round.
  5. Peel off top sheet and invert the dough over a 10” fluted tart pan with removable bottom.
  6. Press dough into corners and patch any tears. Trim overhanging dough and refrigerate for 30 minutes or until firm.
  7. Line shell with parchment paper and pie weights. Bake 30 minutes, until nearly set. Remove paper and weights and bake for another 10-15 minutes, until tart is firm. Cover edge with foil if it darkens too much. Let shell cool completely.
  8. Brush melted chocolate over bottom and up the side and refrigerate for 10 minutes, or until set.
  9. In saucepan, bring cream to simmer.
  10. Off the heat, add milk chocolate and let stand 5 minutes.
  11. Whisk until smooth. Transfer filling to bowl and let cool at room temperature, about 1 hour.
  12. Pour filling into shell and refrigerate until set, at least 4 hours. Sprinkle lightly with sea salt, crushed pretzels and when cut into wedges, top with crème fraiche.

 

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