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
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Ingredients
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
Method
Chocolate and pretzel tart
- 1Process 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.
- 2Meanwhile, 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.
- 3Place 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.
Notes
The tart can be made a day ahead; dust with cocoa just before serving.
