Chocolate Pretzel Tart

Editor
This sweet and salty tart is perfect for any holiday party
Chocolate pretzel tart

Michelle Lopez for Hershey

Take some inspiration from chocolate-covered pretzels this holiday season with this sweet and salty tart. Featuring a homemade ganache and crust, your guests will certainly be impressed with your baking skills. Just don’t tell them how easy it was to make! 

This recipe is courtesy of Hummingbird High for Hershey.
 

8
Servings
Deliver Ingredients

Ingredients

For the chocolate ganache filling:

  • 5 Ounces semi-sweet chocolate baking bar, preferably Hershey’s
  • 4 Ounces unsweetened chocolate baking bar, preferably Hershey’s
  • 1 1/4 Cup heavy cream
  • 2 eggs
  • 1 Teaspoon vanilla extract
  • 1/4 Teaspoon kosher salt

For the chocolate pretzel tarts:

  • 1 1/8 Cup finely ground pretzel crumbs
  • 7 Tablespoons unsalted butter
  • 2 Tablespoons sugar
  • Chocolate ganache filling
  • Mini or full size pretzels, for garnish
  • 1 3/4 semi-sweet chocolate baking bar, preferably Hershey’s
  • 2 Tablespoons heavy cream
  • 1 Tablespoon warm water
  • 1 Teaspoon light corn syrup

Directions

For the chocolate ganache filling:

Chop chocolate into fine pieces; place in medium, heatproof bowl.

In medium saucepan over medium heat, heat heavy cream until hot and bubbles are along edges (do not boil).

Remove from heat; pour over chocolate.

Let stand 5 minutes.

Stir until chocolate is melted and mixture is smooth.

Set aside.

Whisk together eggs, vanilla, and salt.

Whisk into chocolate mixture, blending thoroughly.

For the chocolate pretzel tarts:

Heat oven to 350 degrees F.

In medium, heavy bottom light-colored pan over low heat, place butter.

Heat until butter melts and begins to foam, swirling occasionally for even melting.

Continue heating and swirling occasionally until butter turns from lemon yellow to golden tan and finally a toasty brown. At this point, the butter should have a nutty aroma.

Remove from heat; cool slightly in pan on wire rack.

Stir together pretzel crumbs, sugar, and browned butter until mixture has a wet sand texture that comes together when pressed.

Press crumb mixture into bottom and up sides of 14-by-5-inch rectangular pan with removable bottom.

Bake 10 minutes. Cool completely before filling.

Prepare chocolate ganache filling.

Pour filling into prepared tart crust.

Return to oven; bake 20–25 minutes or until filling is set about 3 inches from crust edge and almost set, but still slightly jiggly in center. Center will firm as tart cools.

Cool completely in pan on wire rack.

Place pretzels in desired pattern on surface of tart.

Break semi-sweet chocolate into smaller pieces; set aside.

Heat heavy cream in small saucepan over medium heat until hot and bubbles are forming at edges. Do not boil.

Remove from heat.

Add chocolate, stirring until melted and smooth.

Blend in corn syrup and water, stirring until smooth.

Pour over tart.

Cool completely.

Cover; refrigerate leftover tart.

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