Milk-Chocolate Tart With Pretzel Crust Recipe

Name: Milk-Chocolate Tart With Pretzel Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pretzel Crust:; 1/2 cup (1 Stick) Soften Unsalted Butter; 1 1/4 cup cups coarsely crushed thin pretzels (3 1/2 ounces); 3/4 cups Confectioners Sugar; 1/2 cup AP Flour; 1 Egg; 2 ounces Bittersweet Chocolate Melted; Filling:; 1 1/2 cup Heavy Cream; 3/4 pounds Chopped Milk Chocolate; Maldon sea salt, crushed pretzels and creme fraiche, for serving

Servings: persons

Pretzel Crust:
1/2 cup (1 Stick) Soften Unsalted Butter
1 1/4 cup cups coarsely crushed thin pretzels (3 1/2 ounces)
3/4 cups Confectioners Sugar
1/2 cup AP Flour
1 Egg
2 ounces Bittersweet Chocolate Melted
Filling:
1 1/2 cup Heavy Cream
3/4 pounds Chopped Milk Chocolate
Maldon sea salt, crushed pretzels and creme fraiche, for serving

1
MAKE THE CRUST: In a standing electric mixer fitted with the paddle, beat the butter with 3/4 cup of the pretzels and the confectioners' sugar at low speed until creamy. Beat in the flour and egg. Add the remaining 1/2 cup of pretzels, being sure to leave some pretzel pieces intact. Flatten the dough between 2 sheets of plastic wrap and refrigerate until chilled, at least 30 minutes.
2
Preheat the oven to 350u00b0. Roll out the dough between the sheets of plastic wrap to a 12-inch round. Peel off the top sheet and invert the dough over a 10-inch fluted tart pan with a removable bottom. Press the dough into the corners and patch any tears. Trim the overhanging dough and refrigerate the shell for 30 minutes or until firm. Ask a question about this step.
3
Line the shell with parchment paper and fill with pie weights. Bake for about 30 minutes, until nearly set. Remove the parchment and weights and bake for 10 to 15 minutes longer, until the tart shell is firm; cover the edge with foil if it darkens too much. Let the shell cool completely. Brush the melted chocolate over the bottom and up the side and refrigerate for 10 minutes, until set.
4
Filling:
5
MEANWHILE, MAKE THE FILLING: In a medium saucepan, bring the cream to a simmer. Off the heat, add the milk chocolate and let stand for 5 minutes. Whisk until smooth. Transfer the filling to a bowl and let cool to room temperature, about 1 hour.
6
Pour the filling into the shell and refrigerate until set, at least 4 hours. Sprinkle lightly with sea salt and crushed pretzels. Cut into wedges, top with creme fraiche; serve.

1279

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Pretzel Crust:, 1/2 cup (1 Stick) Soften Unsalted Butter, 1 1/4 cup cups coarsely crushed thin pretzels (3 1/2 ounces), 3/4 cups Confectioners Sugar, and more.

Yes, Milk-Chocolate Tart With Pretzel Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Milk-Chocolate Tart With Pretzel Crust

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