Nickey’s Two-Chocolate Pretzel Tart

Name: Nickey’s Two-Chocolate Pretzel Tart
Prep time: 1 h 15 min
Cook time: 45 min
Total time: 2 h
Yield: 6-8 serving(s)
Ingredients: 8 tablespoons unsalted butter, softened; 1 1/4 cups coarsely crushed thin pretzels; 3/4 cup confectioners' sugar; 1/2 cup flour; 1 large egg; 2 ounces ghirardelli 60% bittersweet chocolate, melted; 1 1/2 cups heavy cream; 12 ounces ghirardelli milk chocolate, chopped; 1 pinch sea salt; 1/4 cup coarsely crushed thin pretzel (just need a handful to garnish)

Submitted by marisk

"This recipe is based on a recipe found in the Food & Wind magazine. You will need a 9-inch round (1 inch deep) fluted tart pan with removable bottom. Time does not include chilling/cooling time (about 6 hours and 10 minutes, divided)."

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Ready In:: 2hrs
Ingredients:: 10
Serves:: 6-8

ingredients

8 tablespoons unsalted butter, softened
1 ¹⁄₄ cups coarsely crushed thin pretzels
³⁄₄ cup confectioners' sugar
¹⁄₂ cup flour
1 large egg
2 ounces ghirardelli 60% bittersweet chocolate, melted
1 ¹⁄₂ cups heavy cream
12 ounces ghirardelli milk chocolate, chopped
1 pinch sea salt
¹⁄₄ cup coarsely crushed thin pretzel (just need a handful to garnish)

directions

Preheat oven to 350 degrees F.
Beat the butter with ¾ cup pretzels and the sugar until creamy. Add the flour and egg; beat to combine. Then add in the remaining pretzels.
Flatten the dough between two pieces of plastic wrap and refrigerate for 30 minutes.
Roll out the dough to a 12 inch round. Peel off the top sheet and invert the dough into a 10-inch fluted tart pan with a removable bottom. Press the dough into the pan then trim to fit. Chill for 30 minutes or until firm.
Line the shell with parchment paper and fill with pie weights. Bake at 350 degrees F. for about 30 minutes.
Remove the parchment paper and weights. Bake for another 10-15 minutes. Cover the edge with foil if it darkens too much.
Cool completely. Brush the melted chocolate over the crust. Then refrigerate until set (about 10 minutes).
Bring the cream to a simmer, in a medium saucepan.
Remove from heat. Add the chocolate and let stand for 5 minutes then whisk until smooth.
Cool to room temperature in a heat-resistant bowl (about an hour).
Pour into pie shell and refrigerate until set (about 4 hours).
Sprinkle lightly with a pinch of sea salt and crushed pretzels.

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RECIPE SUBMITTED BY

marisk

honolulu, HI

Aloha! I just recently started spending more time in the kitchen and am learning that cooking and baking can be fun as well as challenging. My favorite cookbook resources are my 'gourmet' sister and the very patient and generous Ohana of Zaar. Mahalo nui loa! My rating system: The first time I try a recipe, I follow the instructions as given; if I do a little tweaking, I keep that in mind when rating. It's not right to rate lower because of something I did or didn't do. ***** ... Excellent! Tasted great with/without tweaking. ****  ... Loved It! Tasted great with/without tweaking. No stars ... May be an excellent recipe but I was unable to get it to work for me. May or may not try again later. We don't all have the same taste preferences. I've found recipes with lots of five stars that just didn't work for me and some with less that I thought were great. Thank you All for sharing!

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