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About This Recipe
This Milk Chocolate Pretzel Tart is one of those desserts that looks impressive but is surprisingly simple to make. The salty pretzel crust pairs perfectly with the smooth, rich milk chocolate tart filling for the ultimate sweet-and-salty combination.
I love this recipe because the pretzel tart crust stays crisp and buttery while the chocolate filling bakes into a silky, truffle-like texture that melts in your mouth. Add a few extra pretzels on top for crunch, and it becomes the kind of dessert everyone talks about after dinner.
For more delicious chocolate dessert recipes, try my Chocolate Eclair Cake, Peanut Butter Oreo Pie, Dark Chocolate Pretzel Bark, Healthy Scotcheroos, or Chocolate Pudding Delight.
Why You’ll Love This Tart Recipe
- Sweet + salty: The best combination of sweet and salty flavors in every bite!!
- Easy to make: Looks elegant but is actually super easy to make!
- Make ahead: The perfect dessert to make ahead of time for parties and holidays.
- Simple ingredients: Uses simple ingredients you can find anywhere (or might already have at home!)
- Chocolate lovers’ dream: Perfect for chocolate lovers😍
- Pretzel twist: The base of the crust. Pretzels create the perfect salty, crunchy contrast to the sweet chocolate filling. Mini twists work best because they blend easily into fine crumbs.
- Granulated sugar: Use regular granulated sugar or your favorite granulated sweetener (like Swerve).
- Egg white: Acts as a binder for the crust and helps hold everything together.
- Unsalted butter: Melted and slightly cooled.
- Heavy whipping cream: Use full-fat heavy cream for the best texture.
- Milk chocolate: Use a high-quality milk chocolate bar for the smoothest, richest flavor. Chocolate bars melt better than chocolate chips and create a silkier filling.
- Egg: Helps the filling bake into a soft, custard-like texture while still staying creamy and rich.
- Vanilla extract: Adds warmth and enhances the chocolate flavor.
- Optional garnish: Small broken pretzel pieces of different sizes all over + pretzel twists for the center
- Use dark chocolate: Swap the milk chocolate for semi-sweet or dark chocolate for a richer, less sweet tart.
- Add flaky sea salt: Sprinkle flaky salt over the top before serving for extra sweet-and-salty flavor.
- Top with whipped cream: Fresh whipped cream makes this tart even more decadent.
- Gluten-free option: Use gluten-free pretzels for an easy gluten-free dessert.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
- Add the crushed pretzels and sugar to a food processor and pulse until very fine crumbs form.
- Add the egg white and melted butter.
- Pulse until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and up the sides of the tart pan to form an even crust. Place the tart pan on a baking sheet. Bake crust for 10 minutes. Remove from the oven and allow the crust to cool completely before adding the filling.
- In a medium saucepan over medium heat, warm the heavy cream until just beginning to simmer.
- Remove from the heat and add the chopped chocolate. Let sit for 1–2 minutes, then whisk until smooth and glossy.
- Allow the mixture to cool slightly, then whisk in the egg and vanilla until fully combined.
- Pour the chocolate mixture into the cooled crust.
- Bake for 18–22 minutes, until the edges are set, but the center still has a slight wobble.
- Remove from the oven and let cool at room temperature for at least 1 hour before slicing. Garnish with additional crushed pretzels just before serving. If not serving right away, hold off on adding the pretzel garnish (they can lose their crunch in the fridge).
Store the tart covered in the refrigerator for up to 4 days. For the best texture, wait to add the pretzel garnish until just before serving so the pretzels stay crunchy.
You can also make the tart 1 day ahead for parties or holidays. The flavor and texture get even better after chilling.
To serve, let the tart sit at room temperature for about 15–20 minutes before slicing for the smoothest texture.
Helpful Tips
- Fine crumbs: Crush the pretzels very finely so the crust holds together well.
- Chocolate bars: Use high-quality chocolate bars instead of chocolate chips for the smoothest filling.
- Don’t over-bake: Do not over-bake the tart. The center should still have a slight jiggle when you remove it from the oven.
- Let cool: Allow the tart to cool fully before slicing so the filling can properly set. At least 1 hour, but it can be made the night before.
- Baking sheet hack: Place the tart pan on a baking sheet before baking for easier handling.
- Wait to garnish: Wait to add the pretzel garnish right before serving to keep the pretzels crisp and crunchy.
Can I make this tart ahead of time?
Yes! This tart is perfect for making ahead. Prepare it up to 1 day in advance and store it covered in the refrigerator.
Can I freeze this milk chocolate pretzel tart?
Yes. Wrap the tart tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Why is my filling too soft?
The tart may need more chilling time, or it may have been slightly underbaked. The edges should be set while the center still has a small wobble.
Can I use chocolate chips instead of chocolate bars?
I highly recommend using a good-quality chocolate bar over chocolate chips because it will melt much more smoothly and create a silkier filling texture.
What’s the best way to crush pretzels?
A food processor works best for fine crumbs, but you can also place pretzels in a zip-top bag and crush them with a rolling pin.
Do I need a tart pan with a removable bottom?
I highly recommend using a tart pan because it makes slicing and serving much easier, but you can also use a pie dish if needed.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Milk Chocolate Pretzel Tart
Ingredients
Pretzel Crust
- 4 cups pretzels twists (140g)
- 1 Tbsp. granulated sugar (12g)
- 1 large egg white
- 1/2 cup unsalted butter (113g) melted
Chocolate Filling
- 12 oz 1.5 cups heavy whipping cream
- 12 oz milk chocolate (340g) chopped
- 1 large egg
- 1 tsp. vanilla extract
- Optional garnish: Small broken pretzels of different sizes all over + pretzels twists for the center
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Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 10-inch tart pan with a removable bottom.
- Make the crust: Add the crushed pretzels and sugar to a food processor and pulse until very fine crumbs form. Add the egg white and melted butter and pulse until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and up the tart pan to form an even crust. Place the tart pan on a baking sheet.
- Bake for 10 minutes. Remove from the oven and allow the crust to cool completely before adding the filling.
- Make the filling: In a medium saucepan over medium heat, warm the heavy cream until just beginning to simmer. Remove from heat and add the chopped chocolate. Let sit for 1–2 minutes, then whisk until smooth and glossy.
- Allow the mixture to cool slightly, then whisk in the egg and vanilla until fully combined.
- Pour the filling into the cooled crust.
- Bake for 18–22 minutes, until the edges are set but the center still has a slight wobble.
- Remove from the oven and let cool at room temperature for at least 1 hour before slicing. Garnish with additional crushed pretzels just before serving. If not serving right away, hold off on adding the pretzel garnish (they can lose their crunch in the fridge).
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
