My new favourite obsession. We all know sweet and salty is a heavenly combination, but this no-bake tart takes it to another level! Velvety salted chocolate ganache, in a salty sweet Pretzel tart base. Dayummm, this tart hits all the sweet spots, it’s a clear winner for dinner parties and any other occasions.
Ingredients
Pretzel Crust:
- 200g Milk Chocolate Digestive Biscuits
- 120g Salted Pretzel
- 180g Unsalted Butter, melted
Chocolate Ganache:
- 200g Milk Chocolate, chopped
- 100g Dark Chocolate, chopped
- 300ml Thickened Cream
- Maldon Sea Salt
Instructions
- In a small saucepan over low heat, bring the thickened cream to a low simmer. Warm the cream slowly, you do not want the cream to boil and burn – take it slow! Place all the chocolate in a large heatproof bowl. Once your cream is warm, pour it over the chocolate, and leave to stand for 2 minutes.
- Using a spatula, mix to bring the ganache together. Add a generous pinch of flaky sea salt. Leave to cool at room temperature for an hour.
- Meanwhile, place the digestive biscuits in a blender, blitz until slightly crumbled. Add the pretzel to the blender and process again, until you get a fine crumb. Add in the melted butter, process to bring the crust together.
- Place the pretzel mixture in your prepared pie/tart dish. Press the base together, ensuring it is levelled and covers the whole dish, all the way up to the sides. Place in the fridge for 30 minutes.
- When you are ready to assemble, take the pretzel tart base out the fridge. Pour the chocolate ganache in and level the mixture. Place in the fridge to set for a few hours or overnight. Before serving, dust with cocoa powder. Enjoy! :)
Baked by Iris 
Leave a Review