Chocolate Caramel Pretzel Tart

by Kate on May 14, 2013

Post image for Chocolate Caramel Pretzel Tart

So… I had planned on sharing this recipe with you next month sometime since I had already baked everything I’d planned to share here for the month. However, when I was taking this to test it out on my guinea pigs at work I snapped a picture of this lovely Chocolate Caramel Pretzel Tart and posted it on Instagram and Facebook, all that changed. Soon after the picture circulated then came the flood of comments asking where was the recipe??? How can I argue with that? The people have spoken and this recipe was being demanded so I couldn’t keep it from you.

Remember when I made that ah-mazing Potato Chip Pretzel Caramel Corn? I mentioned back then that when I was brainstorming what to do with caramel and pretzels  for that I’d had the idea of perhaps making a pie or tart of sorts. At that time I opted out of that idea since I do make a lot of pies and tarts. I just love them though! Tarts especially. I love to make them, eat them and I love how beautiful they look.

Chocolate Caramel Pretzel Tart - FoodBabbles.com

Last month, I thought a pretzel caramel tart sounded like a brilliant idea and tons of people commented affirming that they too loved the sound of it so I ran with it. Oh, I’m so glad I did and you will be too. I present to you a pretzel crust filled with chocolate ganache topped with smooth, buttery caramel and a sprinkle of pretzels creating a stunning, decadent tart. It’s everything that I tend to love in a dessert. It’s sweet, it’s a hint of salty and it is oh so sinfully delicious. If you saw those postings on Instagram and Facebook then you likely also saw the aftermath. This tart was gone and fast! Co-workers who were out on calls or otherwise busy were very disappointed when after less than an hour of my being at work the tart had disappeared already. Oh yeah, it’s that good.

Chocolate Caramel Pretzel Tart - FoodBabbles.com

Enjoy!

~K

One Year Ago: Chocolate Chip Cherry Swirl Muffins

Two Years Ago: Chocolate Cheesecake

Chocolate Caramel Pretzel Tart

Yield: 10\\\" tart/12 servings

Chocolate Caramel Pretzel Tart

Pretzel crust filled with chocolate ganache topped with smooth, buttery caramel and a sprinkle of pretzels creating a stunning, decadent tart.

Ingredients

    Crust
  • 1 stick unsalted butter, softened
  • 1 1/4 cups coarsely crushed thin pretzels (3 1/2 ounces) plus an additional 1/4 cup for topping
  • 3/4 cup confectioners’ sugar
  • 1/2 cup all-purpose flour
  • 1 large egg
  • 2 ounces bittersweet chocolate, melted
  • Ganache
  • 10 ounces bittersweet chocolate, finely chopped
  • 1 cup heavy cream
  • Caramel
  • 3/4 cup sugar
  • 1/3 cup water
  • 1/3 cup heavy cream
  • 5 tablespoons unsalted butter
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt
  • Maldon sea salt

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with 3/4 cup of the pretzels and the confectioners' sugar at low speed until creamy. Add the flour and egg and beat until combined. Add the remaining 1/2 cup of pretzels, beat just to incorporate, leaving some pieces intact. Flatten the dough between 2 sheets of plastic wrap and refrigerate until chilled, about 1 hour.
  2. Preheat oven to 350°. Roll out the dough between the sheets of plastic wrap to an 11-inch round. Peel off the top sheet and invert the dough over a 10-inch tart pan with a removable bottom. This dough is incredibly sticky and will seem more like the consistency of cookie dough than pie dough. Press the dough into the corners and patch any tears by trimming the overhanging dough and pressing it into holes. Refrigerate the shell for 30 minutes or until firm.
  3. Line the dough with parchment paper and fill with pie weights. Bake for 25-30 minutes, until nearly set. Remove the parchment and weights and bake 10-15 minutes longer, until the tart shell is firm. Remove to a wire rack and cool completely. Brush bottom and sides of shell with melted chocolate and refrigerate for 10 minutes, until set.
  4. While chocolate shell is setting, make the ganache. Place chocolate in a medium bowl and set aside. In a small saucepan, warm heavy cream until steam starts rising from it. Pour the warm cream over the chopped chocolate and stir until smooth and shiny. Spread 1 cup of the ganache into the crust and chill in the refrigerator until set, about 1 hour. Set remaining ganache aside for later.
  5. In a medium saucepan, add the sugar and water stirring over low heat until sugar dissolves. Once the sugar has dissolved, increase the heat to medium and boil until the sugar syrup is an amber color, about 8 minutes, swirling the pan occasionally to evenly heat.Remove from heat.
  6. Add cream, butter, vanilla and salt (mixture will bubble up). Return pan to very low heat; stir until caramel is smooth and color deepens, about 5 minutes. Refrigerate uncovered until cold but not firm, about 20-30 minutes.
  7. Spoon cold caramel over ganache. Sprinkle with remaining 1/4 cup crushed pretzels. Reheat remaining ganache, if necessary. Drizzle some of the ganache decoratively over the top and sprinkle with Maldon sea salt.
  8. Chill before serving, at least 1 hour.

Notes

Adapted from both Epicurious and Food and Wine

http://foodbabbles.com/2013/05/chocolate-caramel-pretzel-tart/

{ 30 comments… read them below or add one }

suzanne May 14, 2013 at 11:25 am

Oh wow, love pretzels and chocolate. I am dieting and this is killing me but I hold onto hope that afterwards I will be able to enjoy!!

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Audra | The Baker Chick May 14, 2013 at 11:25 am

Woah!! This is an amazing tart Kate! I would love a slice of this sweet & salty goodness!

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Kate May 14, 2013 at 2:14 pm

Thanks Audra! It was SO good and was eaten very very quickly… thank goodness because otherwise I would have definitely had more than one slice. Dangerously good!

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ChristineM May 14, 2013 at 12:14 pm

oh ya. Now that is a good lookin tart!

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Kate May 14, 2013 at 2:15 pm

Thank you Christine!

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Meghan @ The Tasty Fork May 14, 2013 at 8:56 pm

Kate, if I have smoothies all day, can I have this tart for dinner??!!!

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Kate May 16, 2013 at 2:34 pm

Definitely!!

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Anna May 14, 2013 at 11:36 pm

WOW, this looks amazing. I know I could eat this entire thing myself…better not make it till I have someones to share it with :)

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Kate May 16, 2013 at 2:34 pm

Wise decision ;) Thanks Anna!

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Jess May 15, 2013 at 2:29 am

I’m so glad you didn’t make us wait in anticipation any longer – this is spectacular!

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Kate May 16, 2013 at 2:35 pm

Thank you SO much Jess! I’m flattered and so happy you like it.

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tanya May 15, 2013 at 8:15 am

Yes, this is amazing! Glad you didn’t keep this a secret any longer! Pretzel and caramel are so incredibly perfect together!

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Kate May 16, 2013 at 2:35 pm

Thanks Tanya!

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Jennie @themessybakerblog May 15, 2013 at 9:04 am

I have no words to describe the deliciousness that is this tart. I can safely say that if this were in front of me, I wouldn’t be able to stop shoveling it into my face.

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Kate May 16, 2013 at 2:34 pm

Shoveling would be occurring indeed!! Crazy amounts of shoveling ;) Thanks Jennie!

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Yvonne @ bitter baker May 15, 2013 at 9:48 am

I have to agree with the people!! This looks amazing, and I’m so happy you posted this recipe!!

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Kate May 16, 2013 at 2:33 pm

Thanks so much Yvonne!

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David @ Spiced May 15, 2013 at 10:31 am

Oh, this looks delicious. I love the combination of chocolate and salt! I predict that this will last less than 24 hours in my house!

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Kate May 16, 2013 at 2:33 pm

Oh no, it will definitely not make it longer than 24 hours ;) Better invite company over otherwise you’re likely to devour it all yourself!

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Jennifer | Bake or Break May 15, 2013 at 2:38 pm

Yum! I’m a sucker for all things sweet and salty. This is a showstopper for sure!

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Kate May 16, 2013 at 9:36 pm

Thanks so much Jennifer! I looooove sweet and salty together and this definitely fits the bill.

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Phil@soup maker May 15, 2013 at 5:46 pm

Well what did you expect if you post a picture of such a delicious looking tart, you had no option than to share the recipe and make everybody happy

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Kate May 16, 2013 at 2:32 pm

Absolutely! What the people want, the people get. ;)

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Terra May 15, 2013 at 10:37 pm

Oh man, YUM!!!! What a fun idea for a sweet and salty treat! That crust sounds Awesome:-) I bet this gorgeous tart was devoured in minutes, LOL! Hugs, Terra

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Kate May 16, 2013 at 2:31 pm

Thanks Terra! It was crazy good :)

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Kristina May 17, 2013 at 9:09 pm

o wow, this looks SO good! Caramel, pretzel, and chocolate are a dangerous combo girl, have to try this!

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Kate May 19, 2013 at 9:07 pm

Oh it is SO dangerous Kristina!! But it’s the kind of dangerous you can’t (and don’t want to!) resist.

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Jamie May 22, 2013 at 4:27 am

Everything about this is fabulous: I love pretzels, love chocolate-dipped pretzels, the salt and the chocolate together is heaven and chocolate and caramel? I need to try this.

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Tina April 19, 2014 at 7:39 pm

When do you remove the crust from the pie pan?

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Kate April 20, 2014 at 2:14 pm

You can remove the crust from the tart pan once it’s completely cooled, prior to filling it. Or you can prepare the entire tart and remove it from the pan when you’re ready to serve it. It’s really a personal choice. Hope you enjoy it! This recipe is a favorite of mine.

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