Serious Eats: Recipes

Chocolate Pretzel Tart

[Photograph: Anna Markow]

This elegant dessert is easy to make. No, really. There are a lot of steps but they're small and simple. If you can crush pretzels, make dough, heat and whip cream and make caramel, you won't have any trouble. The trickiest part is usually pressing the crust into the pan, since it's too crumbly to roll.

Also, don't mind my rectangular tart pan. Use the round one called for in the recipe, you won't have any extra dough or filling to deal with.

Note: You will need a kitchen scale for this recipe. The crust formula just doesn't convert neatly from grams, and things with variable shapes like pretzels and chocolate are silly to measure by volume. Also, it doesn't matter what shape your pretzels are in, though I used nuggets since we got them in bulk at the restaurant. Make sure you use a really nice dark chocolate, I used Valrhona's 66% Caraibe, which can be bought in bars or in bulk feves from Whole Foods.

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