I saw a recipe for a Milk Chocolate Tart with a Pretzel Crust from Food and Wine on Pinterest last week and couldn’t stop thinking about it. Chocolate and Pretzels. Sweet and Salty. Yum yum yum. I became obsessed with the idea of making this already peanut and nut-free recipe gluten-free as well and hoped it wouldn’t be too hard to do so. I’ve never made a tart before but I’ve had a tart pan ready and waiting for the right recipe to inspire me. Here it was and boy did it turn out so good. I couldn’t even finish taking pictures before I took a bite.
That piece didn’t last very long!
The tart pan I had was only 8″ in diameter so I made the full recipe and used 2 mini-springforms for the remainder. If you don’t have a tart pan you can definitely use a large springform pan. I think I prefer it that way since it is a little less fussy. I don’t like to fuss too much. It tasted just as amazing this way too!
Food and Wine’s recipe is here with step-by-step instructions on making the tart crust. I didn’t have pie weights and was a little confused on some of the steps but you can see I made do with my tart. It was lovely but I’m going to adapt the recipe and share how I made it in a springform pan since many of you probably already have one of those lying around the house and it tasted just as amazing with fewer steps!
If you decide you want to make the tart, just use my ingredients and Food and Wine’s instructions. Enjoy this dessert and share it with friends. I brought it to culinary school the other night and my classmates and instructor loved it! Foodie approved!
- 1 stick unsalted butter, softened
- 1¼ cups coarsely crushed pretzel sticks (Glutino Gluten-Free)
- ¾ cup confectioners' sugar
- ½ cup gluten-free flour blend (King Arthur's)
- 1 large egg
- 1½ cups heavy cream
- 1 cup semi-sweet or dark chocolate chips (Hershey's)*
- 1 cup milk chocolate chips (Hershey's)*
- Fleur del Sel or flaky sea salt and crushed pretzels for garnish
- Prep an 11" springform pan by lining the bottom with parchment paper.
- In a standing electric mixer fitted with the paddle attachment or using a hand mixer, beat the butter with ¾ cup of the pretzels and the confectioners' sugar at low speed until creamy. Beat in the flour and egg. Add the remaining ½ cup of pretzels, being sure to leave some pretzel pieces intact.
- Press the dough into the bottom and slightly up the sides of an 11" springform pan. Refrigerate for 30 minutes or until firm.
- Preheat the oven to 350°. Place the springform pan on top of a cookie sheet and bake on the middle rack for about 30 minutes, until color is slightly golden-but not too brown. (Cooking times vary by oven so be sure to check on it). Remove from the oven and let the crust cool completely.
- In a medium saucepan, bring the cream to a simmer. Remove from the heat, add the 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.
- Pour the filling onto the crust and refrigerate until set, at least 4 hours. Remove from the refrigerator and allow to come to room temperature (about 1 hour). Sprinkle lightly with sea salt and crushed pretzels. Serve and enjoy!
*I used Hershey’s but this would be great with high-end chocolates like Scharfenberger or E. Guittard