Chocolate Caramel Tart With Pretzel Crust

Chocolate Caramel Tart With Pretzel Crust cover

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Chocolate Caramel Tart With Pretzel Crust

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Ingredients

Warning0 allergens identified

Chocolate Caramel Tart With Pretzel Crust

Pretzel Crust

4 cups mini pretzel twists(for 1 1/2 c crumbs)

½ cup unsalted buttermelted + more as needed

3 tablespoons brown sugar

Peanut Caramel Filling

1 ½ cups sugar

½ cup water

2 teaspoons vanilla extract

½ cup unsalted buttercut into chunks

½ tsp Kosher salt

⅓ cup heavy creamroom temperature

⅓ cup unsalted roasted peanutsroughly chopped

Chocolate Ganache

4 ounces semi-sweet chocolatechopped

½ cup heavy cream

chopped peanuts, pretzels/or flaky saltfor serving

Instructions

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Pretzel Crust

Preheat the oven to 350°F. Grease a 9'' tart pan with unsalted butter.

Place the pretzels in a food processor.* Pulse the pretzels until you have fine crumbs. You should have 1 1/2 cups of crumbs total.

Add the melted butter and brown sugar. Pulse until the mixture clumps and sticks together.**

Using your fingers, press the crumb mixture evenly into the bottom and sides of the pan. Bake for 9-10 minutes, until golden brown. Let cool while you make the caramel.

Peanut Caramel Filling

Combine the sugar and water in a heavy-bottomed saucepan. Cook over medium-low heat, stirring just until the sugar dissolves. Clip a candy thermometer to the side of the pan, ensuring that the bottom of the thermometer is hitting the sugar-water mixture but not touching the bottom of the pan.

Let the sugar-water mixture cook over medium-low heat, swirling the pan often until the mixture turns a dark amber color and the temperature reaches 350-360°F. Resist cranking the heat or stirring the mixture or it could crystallize!***

Remove the pan from the heat, and quickly stir in the vanilla extract (the mixture will bubble and splatter). Add the butter one chunk at a time until combined. Next, add the Kosher salt and heavy cream, quickly stirring to combine everything. Let the caramel cool for about 5 minutes.

Sprinkle the chopped peanuts evenly over the top of the tart crust. Immediately pour in the caramel, using a rubber spatula to spread it evenly if necessary. Pop the tart in the fridge to set, at least 30 minutes but preferably at least 1 hour.

Chocolate Ganache

Place the chopped chocolate in a medium heat-proof bowl.

Heat the heavy cream in a small saucepan just until it comes to a simmer. Don't let it boil! Pour the hot cream over the chocolate and let it sit for 2-3 minutes.

Stir the mixture until you have a thick, glossy ganache. Quickly spread the chocolate ganache over the tart with a rubber spatula or offset spatula.

Decorate the tart with chopped peanuts, pretzels, and/or flaky salt, as desired. Let the ganache set for 15-20 minutes. Slice and serve immediately, or pop the tart in the fridge until you're ready to serve. Let it warm up for 15-20 minutes at room temperature to allow the caramel and chocolate to soften before slicing. Enjoy!

Nutrition

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Tips & Tricks (5)

Toast Your Pretzels First 🥨
Lightly toast the mini pretzel twists in a 350°F oven for 3-4 minutes before crushing and mixing into the crust to intensify their savory flavor and prevent sogginess from butter absorption.
Master the Caramel Stage 🍯
Watch your caramel carefully and remove it from heat when it reaches a deep amber color (around 350°F), then immediately add cold heavy cream away from the heat to prevent dangerous splattering and achieve the perfect creamy texture.
Chill Between Layers ❄️
Refrigerate the tart for at least 30 minutes between adding the pretzel crust and caramel layer, and again before pouring the chocolate ganache, ensuring clean layers and preventing them from mixing together.
Temper Your Chocolate Ganache 🍫
Pour melted chocolate into warm (not hot) heavy cream at a 1:1 ratio, let it sit for 30 seconds, then stir gently from the center outward for a silky, glossy ganache that sets with a professional finish.
Salt Placement Strategy 🧂
Reserve some flaky salt to sprinkle on top of the final chocolate layer while it's still warm, rather than mixing it into the crust, for bursts of contrasting flavor and a refined visual presentation.