Dark Chocolate and Pretzel Tart

Dark chocolate meets one of my favourite childhood snacks, salt pretzels.

I love to play around with different tastes, and this recipe combines salty and sweet in a chocolate-rich tart.

The tart also makes for a great celebration cake. I made it for my dad’s birthday, and he loved it, especially the crunch from the base.

Happy Baking!

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Ingredients

For the base

190g salt pretzels

125g butter (melted)

65g sugar

2 egg whites

For the filling

225g milk

225g cream

2-3 tbsp sugar

300g dark chocolate (70%)

2 eggs

For the decoration

white chocolate flakes

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Method

1. Preheat the oven to 180°C (fan) and line the base of a 20 x 25 x 3.5 cm rectangular tart tin or a 25 x 3.5 cm round tart tin.

Base

1. Crush the salt pretzels in a food processor.

2. Add the melted butter, sugar, and egg whites, and mix until you achieve a crumbly texture.

3. Press the dough into the tin, covering both the base and the sides.

4. Bake for about 13-15 minutes.

5. Let to cool completely.

6. Lower the oven temperature to 150°C (fan).

Filling

1. In a saucepan - heat the milk, cream and sugar and bring to a boil.

2. Roughly chop the chocolate and put it into a bowl.

3. Pour the hot mixture over the chocolate and let it sit for 2 minutes.

4. Stir until you get a creamy consistency.

5. Whisk in the eggs until combined.

6. Pour the filling on the base and bake for about 25-35 minutes until the chocolate is just set.

7. Transfer to a wire rack to cool.

8. Sprinkle the white chocolate flakes on top of the tart.