One of the most magical combinations is chocolate and salt. So I figured why not combine the two into a deliciously decadent tart. Don't get scared by the word tart. I promise it isn't that tricky and it will look impressive each and every time!
Dark Chocolate Tart with a Pretzel Crust
Prep Time: 30 Minutes
Total Time: 2 Hours
Servings: 8 Slices
Crust
1 1/4 Cup Pretzels (crushed)
1/2 Cup Unsalted Butter (melted)
1/4 Cup Confectioners Sugar
Tart Filling
1 Cup Heavy Cream
8 Oz (Approx 1 1/3 Cup) Dark Chocolate
Directions
Preheat the oven to 350 degrees. Put the pretzels, confectioners sugar, and melted butter into the bowl of a food processor. Pulse until it is coarse and comes together. Pour the pretzel mixture in the bottom of an ungreased 9-inch tart pan or a 9-inch spring form pan. Press the crust into the bottom and sides of the pan firmly and evenly. Put the tart pan onto a cookie sheet and place in the oven for 12-15 minutes. Meanwhile, heat the heavy cream in a small pot. Bring it to a low simmer. Take it off the heat and add the dark chocolate and stir with a whisk until shiny and smooth. Remove the pretzel shell from the oven. Pour the chocolate ganache into the tart shell and set aside in a cool. It will take about two hours. Serve or cover with plastic wrap and store in the refrigerator for up to 3 days.
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