DREAMY TURTLE PIECRUST:2 T. semi-sweet chocolate chips1 T. butter1 (9”) pie shell, baked and cooledCARAMEL…
Dreamy Chocolate Tart with Pretzel Crust
| Dreamy Chocolate Tart with Pretzel Crust | Print |
Recipe By: Alice Morrow
Dreamy Chocolate Tart with Pretzel Crust
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
- In standing electric mixer fitted with paddle, beat butter with ¾ c. pretzels and powdered sugar at low speed until creamy.
- Beat in flour and egg. Add remaining ½ c. pretzels, try to leave some pretzel pieces intact.
- Flatten dough between 2 sheets of plastic wrap and refrigerate until chilled.
- Preheat oven 350. Roll out dough between sheets so plastic to 12” round.
- Peel off top sheet and invert the dough over a 10” fluted tart pan with removable bottom.
- Press dough into corners and patch any tears. Trim overhanging dough and refrigerate for 30 minutes or until firm.
- 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.
- Brush melted chocolate over bottom and up the side and refrigerate for 10 minutes, or until set.
- In saucepan, bring cream to simmer.
- Off the heat, add milk chocolate and let stand 5 minutes.
- Whisk until smooth. Transfer filling to bowl and let cool at room temperature, about 1 hour.
- 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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