Tuesday's Treat: Chocolate Ganache Tart with a Pretzel Crust
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 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
  1. Prep an 11" springform pan by lining the bottom with parchment paper.
  2. 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.
  3. Press the dough into the bottom and slightly up the sides of an 11" springform pan. Refrigerate for 30 minutes or until firm.
  4. 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.
  5. 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.
  6. 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!
Recipe by Jackie Ourman at http://jackieourman.com/tuesdays-treat-chocolate-ganache-tart-with-a-pretzel-crust-gluten-peanut-and-tree-nut-free/