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Get the Recipe: Chocolate Pretzel Tart

Author: Michelle Lopez
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Ingredients

For the Pretzel Crust

    (makes slightly more than what’s needed for the 14 x 5-inch tart pan)

    • 7 tablespoons (3.5 ounces) unsalted butter
    • 1 cup plus 2 tablespoons (4.25 ounces) finely ground pretzel crumbs (use the food processor for to make crumbs)
    • 2 tablespoons granulated sugar

    For the Chocolate Ganache Filling

      (makes slightly more than what's needed for the 14 x 5-inch tart pan)

      • 5 ounces HERSHEY'S semi-sweet chocolate baking bar, finely chopped
      • 4 ounces HERSHEY'S unsweetened chocolate baking bar, finely chopped
      • 1 1/4 cups (10 fluid ounces) heavy cream
      • 2 large eggs
      • 1 teaspoon pure vanilla extract
      • 1/4 teaspoon kosher salt

      For the Chocolate Glaze and Pretzel Topping

        (makes slightly more than what’s needed for the 14 x 5-inch tart pan)

        • 2 tablespoons heavy cream
        • 1 3/4 ounces HERSHEY'S semi-sweet chocolate baking bar, finely chopped
        • 1 teaspoon light corn syrup
        • 1 tablespoon warm wate
        • mini or full size pretzels, for garnish

        Equipment

        • A food processor
        • a 14 x 5-inch rectangular tart pan with a removable bottom

        Instructions
         

        For the Pretzel Crust

        • Center a rack in the oven and preheat to 350 (F).
        • Place 7 tablespoons unsalted butter in a medium, heavy-bottomed light-colored pan over medium-low heat. Cook until the butter melts and begins to foam, swirling the pan occasionally to ensure that it melts evenly. The butter’s color will turn from a lemon yellow to a golden tan before finally reaching a toasty brown. Once the butter reaches this color, it should emit a nutty aroma. Remove pan from heat and set aside on a wire rack to cool slightly.
        • In a medium bowl, stir together 1 cup plus 2 tablespoons finely ground pretzel crumbs, 2 tablespoons granulated sugar, and the browned butter (from the 2nd step) until combined. You should get a mixture that has a “wet sand” texture that comes together when pressed, but is loose and clumpy otherwise.
        • Use your fingers and the back of your hands to press the mixture evenly onto the bottom and sides of the tart pan. Don’t worry if you have crumbs leftover — the recipe makes extra. Save for mini tartlets, or sprinkle on the top of the tart when finished.
        • Bake in the preheated oven until firm, about 10 minutes. Cool completely on a wire rack before filling with the chocolate ganache filling. The tart will stay fresh tightly wrapped in plastic wrap at room temperature for 24 hours. However, if making the filling and completing the tart on the same day, leave the oven on.

        For the Chocolate Ganache Filling

        • In a medium, heatproof bowl, combine 5 ounces finely chopped HERSHEY’S semi-sweet chocolate baking bar and 4 ounces finely chopped HERSHEY’S unsweetened chocolate baking bar. Set aside.
        • Bring 1 1/4 cups heavy cream to just a boil in a sauce pan over medium heat, removing the pan from the heat once the edges have bubbled and the cream has started steaming but hasn’t boiled over. Immediately remove from heat and pour the cream over the chocolate (from the 1st step). Let stand for 5 minutes, before using a rubber spatula to gently stir the chocolate into the cream to create a smooth, shiny, and chocolate-colored mixture.
        • In a separate, smaller bowl, whisk together 2 large eggs, 1 teaspoon pure vanilla extract, and 1/4 teaspoon kosher salt. Once the ingredients are well combined, pour into the chocolate mixture (from the 2nd step) while stirring. Continue whisking until well combined.
        • Once the mixture is combined, use a rubber spatula to help pour the mixture into the cooled crust, spreading the chocolate evenly over the cooled tart base and smoothing the top with the spatula. Bake for 20 to 25 minutes, or until the filling is set about 3 inches from the edge but the center is still wobbly (the center will continue to set as the tart cools). Remove from oven and transfer to a wire rack to cool completely before making the chocolate glaze.

        For the Chocolate Glaze

        • Decorate your tart by garnishing with pretzels in the pattern or design of your choice. There’s no need to press the pretzels into the chocolate filling — just lightly place them as a garnish. Once you’ve laid them on top of the tart, make the chocolate glaze.
        • Bring 2 tablespoons heavy cream to just a boil in a sauce pan over medium heat, removing the pan from the heat once the edges have bubbled and the cream has started steaming but hasn’t boiled over. Immediately remove from heat and stir in 1 3/4 ounces HERSHEY'S semi-sweet chocolate baking bar until smooth. Stir in 1 teaspoon corn syrup, followed by 1 tablespoon warm water. Continue mixing together until the consistency is even.
        • Once the consistency is even, carefully pour the glaze over the tart and pretzels to create a shiny finish for the chocolate tart. Enjoy!

        Notes

        Adapted from this old, old, old recipe of mine from when I first started blogging
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