Milk Chocolate Pretzel Tart

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 30

Chill Time: 1

Total Time: 1 50

Servings: servings

Calories: 369kcal

Author: Lauren

This Milk Chocolate Pretzel Tart is the perfect mix of sweet and salty with a crunchy pretzel crust, silky milk chocolate filling, and an irresistible bakery-style finish. Easy to make and perfect for holidays, parties, or whenever you need a decadent-tasting dessert that everyone will love.

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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

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

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.

Nutrition