Nickey’s Two-Chocolate Pretzel Tart |
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Prep Time: 1 Minutes Cook Time: 45 Minutes |
Ready In: 46 Minutes Servings: 8 |
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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). 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:
1. Preheat oven to 350 degrees F.
2. Beat the butter with 3/4 cup pretzels and the sugar until creamy. Add the flour and egg; beat to combine. Then add in the remaining pretzels.
3. Flatten the dough between two pieces of plastic wrap and refrigerate for 30 minutes.
4. 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.
5. Line the shell with parchment paper and fill with pie weights. Bake at 350 degrees F. for about 30 minutes.
6. Remove the parchment paper and weights. Bake for another 10-15 minutes. Cover the edge with foil if it darkens too much.
7. Cool completely. Brush the melted chocolate over the crust. Then refrigerate until set (about 10 minutes).
8. Bring the cream to a simmer, in a medium saucepan.
9. Remove from heat. Add the chocolate and let stand for 5 minutes then whisk until smooth.
10. Cool to room temperature in a heat-resistant bowl (about an hour).
11. Pour into pie shell and refrigerate until set (about 4 hours).
12. Sprinkle lightly with a pinch of sea salt and crushed pretzels.
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