When I first came across this recipe in Food & Wine Magazine, it inspired me to make the pretzel muddie buddies a few weeks ago--remember those...
...if not, here's a quick reminder...
pretzels and chocolate and peanut butter coated in powdered sugar...yum.
Now back to the tart...on Sunday, my mom asked me to make something for her to bring to a holiday lunch with her "Mah-Jong" friends...(don't ask me how to play this game, but my mom is obsessed)
I still had another bag of pretzels in the cabinet and the whole day free without HW...woo hoo!
I know, this recipe takes a lot of time to make...it's not hard, or too many ingredients, just lots of fridge and cooling time, but trust me...it is worth the wait. I recommend making it the day before you need to serve it!
Let's get started on the Crust!
...you will need to chop 1 1/4 cups thin pretzels (3 1/2 ounces)
Add 3/4 cup of the crushed pretzels to a mixer fitted with the paddle attachment, (set aside the remaining 1/2 cup of crushed pretzels)
add 1 stick unsalted butter, softened (TEENTIP: I cube my butter to soften it quicker) and...
add 3/4 cup confectioners’ sugar...
mix on low speed until creamy
Beat in 1 large egg and
1/2 cup all-purpose flour, mix until combined and then...
Add the remaining 1/2 cup of pretzels, being sure to leave some pretzel pieces intact.
Flatten the dough between 2 sheets of plastic wrap and refrigerate until chilled, at least 30 minutes.
Prepare the tart pan; It's best to use one that has a removable bottom, the recipe calls for a 12 inch round, mine is about 4 x12 which worked fine (and we had enough left to make a second tart in a 4 inch round to eat ourselves)
cut parchment to fit on bottom
press securely to pan and spray top of parchment....do you notice how many pictures have close-ups of my pink nail polish :-)
remove dough from fridge quickly roll it out to fit tart pan
remove plastic wrap from top
flip the dough over the pan, press into tart pan
remove plastic wrap and press the dough into the corners and fill in any spaces that may be missing some dough...pretty right?
cover dough with parchment paper and add pie weights which I don't have...(TEENTIP: Use ramekins instead of weights if you don't have any either) and put back into fridge for 30 minutes.
PREHEAT OVEN to 350 and when ready, bake tart for about 25-30 minutes, until nearly set. Remove the parchment and weights and bake for 10 to 15 minutes longer, until the tart shell is firm; cover the edge with foil if it darkens too much--which I did
.....time for the Chocolate!
coarsely chop 2 ounces of bittersweet or semi sweet chocolate...(I used semi-sweet) and set aside until crust is ready.
coarsely chop 12 ounces (3 bars) of good quality milk chocolate
when golden brown, remove crust from oven, take off foil is used and place on cooling rack, immediately sprinkle with chopped semi-sweet or dark chocolate
spread an even coating with a offset spatula, let chocolate and crust cool, can put in fridge for 10 minutes if you want.
Meanwhile, make the filling: In a medium saucepan, bring 1 1/2 cups of cream to a simmer.
Turn off the heat, add the milk chocolate and let stand for 5 minutes.
Whisk until smooth. Transfer the filling to a bowl and let cool to room temperature, about 1 hour.
..more waiting ....
but you know what they say....good things come to those who wait:-)
Pour the filling into the shell and refrigerate until set, at least 4 hours or overnight.
You can garnish the top with sea salt and crushed pretzels--I opted for the pretzels.
Enjoy! If you like chocolate covered pretzels...you will love this!!!
one more shot!
The only sad part was that my mom was taking this to her friends...
but I made a 4 inch tart too for me and dad...it went in 2 seconds flat!
With love and cupcakes,
Recipe adapted from Food & Wine Magazine
Milk-Chocolate Tart with Pretzel Crust
Recipe by Colleen Grapes
- 1 stick unsalted butter, softened
- 1 1/4 cups coarsely crushed thin pretzels (3 1/2 ounces)
- 3/4 cup confectioners’ sugar
- 1/2 cup all-purpose flour
- 1 large egg
- 2 ounces bittersweet chocolate, melted
- 1 1/2 cups heavy cream
- 3/4 pound milk chocolate, chopped
- Maldon sea salt, crushed pretzels and crème fraîche, for serving
- Make the crust: In a standing electric mixer fitted with the paddle, beat the butter with 3/4 cup of the pretzels and the confectioners’ sugar at low speed until creamy. Beat in the flour and egg. Add the remaining 1/2 cup of pretzels, being sure to leave some pretzel pieces intact. Flatten the dough between 2 sheets of plastic wrap and refrigerate until chilled, at least 30 minutes.
- Preheat the oven to 350°. Roll out the dough between the sheets of plastic wrap to a 12-inch round. Peel off the top sheet and invert the dough over a 10-inch fluted tart pan with a removable bottom. Press the dough into the corners and patch any tears. Trim the overhanging dough and refrigerate the shell for 30 minutes or until firm.
- Line the shell with parchment paper and fill with pie weights. Bake for about 30 minutes, until nearly set. Remove the parchment and weights and bake for 10 to 15 minutes longer, until the tart shell is firm; cover the edge with foil if it darkens too much. Let the shell cool completely. Brush the melted chocolate over the bottom and up the side and refrigerate for 10 minutes, until set.
- Meanwhile, make the filling: In a medium saucepan, bring the cream to a simmer. Off the heat, add the milk chocolate and let stand for 5 minutes. Whisk until smooth. Transfer the filling to a bowl and let cool to room temperature, about 1 hour.
- Pour the filling into the shell and refrigerate until set, at least 4 hours. Sprinkle lightly with sea salt and crushed pretzels. Cut into wedges, top with crème fraîche; serve.