Chocolate Pretzel Tart.
This chocolate pretzel tart is decadent, rich and super easy to make. A salty, crunchy pretzel crust is filled with a rich chocolate ganache filling. Bake and then chill, topping with lots of flaky salt. It’s the perfect combo of sweet + salty!
It’s time for your weekend treat!
We love making a special treat on the weekends and this chocolate pretzel tart is no exception. Everyone goes CRAZY for it. If you’re a sweet and salty lover, this has your name all over it.
And guys? It only really has six ingredients. YES. Six.
Totally worthy of being made this weekend!
A crunchy pretzel crust, a chocolatey filling that reminds me of french silk, all topped with flaky salt for an extra punch.
Just a few bites is satisfying enough and you will want to savor each one!
The chocolate pretzel combo is everything. Salty, crunchy pretzels. Creamy chocolate. I have loved it since I was a child and can never get enough. Sweet and salty will get me every time. I will always choose a chocolate covered pretzel if it’s available.
A few years ago I made these chocolate pretzel cookies and I’ve even done a chocolate pretzel bark that is swoon worthy.
Also, I’ve made a few tarts in the past, my favorite being this dark chocolate pomegranate tart. I used the base of that tart for this one. I just love these chocolate tarts for this time of year – they are rich and light at the same time, if that makes sense. Perfectly cozy. The crust is so super crunchy and crisp. The filling is silky and light, but decadent.
Sprinkle some sea salt on top, add a few more pretzels and oh my word.
This is heaven!!
This is how I make it!
I use mini pretzel twists and blitz them in my food processor. Then with a stick a butter, magic happens. We bring together this salty crust and press it into a tart pan. I have many different tart pans, but these long narrow ones are fun to change things up. You can also use a classic round tart pan for this recipe, which I’ve done many times! I bake this for just a few minutes while I prep the filling.
The filling is super simple! Chopped chocolate, warmed heavy cream, egg and vanilla extract. Combine that until you get the most delicious ganache-like filling. You’ll want to eat the entire thing with a spoon.
Pour the filling in the crust, top with a few pretzels and bake that baby for 20 minutes or so.
Remove and sprinkle with flaky salt! Let it cool. It is difficult to let it cool because all you want is a big bite. I let mine cool completely and then actually stick it in the fridge, because I love it served COLD.
Once cooled and chilled, slice it and serve. Some of the pretzel crust may get a little crumbly, but it should hold together with the filling.
It’s SO GOOD.
I love that this can be made ahead of time too! Prep it the night before and it’s great the next day. I store any leftovers in the fridge too… and may sneak back for bite after bite.
This weekend already tastes delicious.
Chocolate Pretzel Tart
Chocolate Pretzel Tart
- 2 cups mini pretzel twists
- ½ cup unsalted butter
- 6 ounces high-quality dark chocolate, chopped
- ⅔ cup heavy cream
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- extra pretzels, for topping
- flaky salt, for topping
- Preheat the oven to 350 degrees F.
- To make the crust, add about 2 cups of mini pretzel twists to a food processor. Pulse until the pretzels are in small crumbs. You want to measure out 1 ½ cups crushed pretzels. If you need more, add a few more pretzels to the food processor. If you have too much, use it as a garnish.
- Combine the 1 ½ cups crushed pretzels and melted butter in a bowl. Add a pinch of salt. Stir until combined and evenly moistened.
- Press the mixture into a 4 x 14 inch tart pan or an 8-inch round tart pan. Bake for 8 to 10 minutes, then let cool completely while you make the filling.
- Place the chocolate in a large bowl. Heat the heavy cream in a saucepan over low heat until it's warmed and just until bubbles appear along the edges of the pan. Pour the cream over the chocolate and let it sit for a minute. After a minute, stir it until a thick and smooth chocolate ganache forms.
- Whisk in the beaten egg and the vanilla extract. Pour the mixture into the cooled pretzel crust.
- Bake the tart for 20 to 25 minutes, until the chocolate is just set. Remove it and let it cool completely. Once cool, stick it in the fridge for an hour or two. I love serving this cold!
- Right before serving, top with flaked salt and a few pretzel twists. Slice and serve!
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
This is my version of Halloween candy!
2 Comments on “Chocolate Pretzel Tart.”
Ahhhhh Jessica!! What a wonderful recipe! I sprinkle mine with crushed chips, yes potato chips, instead of salt. Amazing!
Can this be made with milk chocolate?