Chocolate and pretzel tart

This divine chocolate tart combines rich sweetness with salty crunch to create a flavour and texture sensation.

  • 15 mins preparation (+15 minutes refrigeration)
  • 10 mins cooking
  • 6 hrs marinating
  • Serves 8
  • Print


Chocolate and pretzel tart
  • 150 gram plain chocolate biscuits
  • 60 gram lightly salted pretzels
  • 125 gram butter, melted
  • 14 lightly salted pretzels (28g), extra
  • 2 teaspoon dutch-processed cocoa
Chocolate filling
  • 300 millilitre thickened (heavy) cream
  • 200 gram milk chocolate, chopped
  • 100 gram dark (semi-sweet) chocolate, chopped


Chocolate and pretzel tart
  • 1
    Process biscuits and pretzels until fine crumbs form. With motor operating, add butter; process until combined. Press mixture over base and sides of an 11cm x 35cm (4½-inch x 14-inch) loose-based rectangular fluted tart pan; refrigerate 15 minutes or until firm.
  • 2
    Meanwhile, make chocolate filling: Bring cream to a simmer in a small saucepan over medium heat; remove from heat. Add chocolate; stand for 2 minutes. Stir until smooth and combined.
  • 3
    Place tart pan on an oven tray; pour in filling. Position extra pretzels in rows on filling. Cover; refrigerate 6 hours or overnight until set. Just before serving, dust with cocoa.


The tart can be made a day ahead; dust with cocoa just before serving.

More From Women's Weekly Food