Ingredients Jump to Instructions ↓

  1. Crust:

  2. 1/2 cup butter, softened

  3. 1 1/4 cups crushed pretzels, divided

  4. 3/4 cup powdered sugar

  5. 1/2 cup all purpose flour

  6. 1 large egg

  7. 56 g chopped semisweet chocolate

  8. Filling:

  9. 1 1/2 cups heavy whipping cream

  10. 336 g chopped milk chocolate

  11. 1/2 cup crushed pretzels

Instructions Jump to Ingredients ↑

  1. For the Crust:

  2. Combine the butter, 3/4 cup pretzels and powdered sugar in a large bowl and beat until creamy. Beat in the flour, egg and remaining pretzels and mix until a dough forms. Gather up the dough and flatten to a disc. Wrap the dough tightly and refrigerate 30 minutes.

  3. Roll out the dough to a 12 inch round and fit into a 10 inch tart pan with removable bottom. Trim off the dough overgang. Refrigerate the crust 30 minutes.

  4. Preheat oven to 350 degrees. Line the inside of the crust with foil and fill with pie weights or dried beans. Bake the crust 30 minutes. Remove the pie weights and foil and bake the crust another 10 minutes until set. Transfer the crust to a rack and cool completely. Melt the chocolate in a microwave or double boiler and stir until smooth. Brush the melted chocolate over the bottom and up the sides of the cooled crust. Refrigerate the crust 10 minutes.

  5. For the filling:

  6. Place the cream in a medium saucepan and bring to a boil. Remove the pan from the heat and add the milk chocolate. Let stand 5 minutes. Whisk until smooth. Cool the filling to room temperature. Pour the filling into the prepared crust and refrigerate about 4 hours until set. Sprinkle the pretzels evenly over the filling before slicing and serving.


Send feedback