Chocolate pretzel crust tart + a winner!
By Tali Simon | December 20, 2011
There’s something I have to tell you.
I didn’t actually make this tart.
My husband and sister-in-law did.
Welcome to the only post on this blog about a dish I did not make with my own two hands.
For months, I’d been eyeing Jamie Geller’s recipe for this chocolate pretzel tart. I may or may not have been hoarding a bag of pretzels for this express purpose for approximately eight weeks. (They tasted completely fine anyway, in case you were wondering.) I may or may not have discreetly directed my husband towards other snacks every time he asked about the pretzels.
I’d been waiting for the perfect occasion to make the tart, and had finally settled on the shabbos my sister-in-law would be visiting.
And then I got sick the day before she arrived and in just one day, found myself hopelessly behind on deadlines at two jobs.
Which is how I came to be working from bed on Thursday night as my husband and his sister puttered around in the kitchen making the tart.
It wasn’t easy to relinquish the “baking rights” for this baby. But they asked what they could do to make Shabbos prep easier for me, and I thought it made sense to give them the tart. You know, so that the baking would be finished before Friday.
So. The only thing I can take credit for right now is the photography.
Which, if I’ve done well, is making you want to bake one of these tarts yourself. It’d make a fun addition to the spread at your Chanukah party, if you’re the Chanukah party-making type.
But really, do you even need an excuse to bake a tart that tastes like a cross between a brownie and chocolate pudding, nestled in a perfect pretzel crust?
I didn’t think so.
Update: Instead of serving this tart straight from the fridge, leave it in the freezer at least overnight and serve it that way. The frozen pudding/brownie becomes more like chocolate mousse. And you know that’s not something you want to miss.
In other news, we have a winner!
Congratulations to Laura, the winner of More Quiche, Please’s first giveaway contest! Laura wins a copy of the new, must-read eBook Barefoot Bloggers by Karin Kloosterman. (Laura, your prize should be sitting in your inbox.)
Thank you to everyone who entered. Stay tuned for upcoming giveaways!
From Quick & Kosher: Meals in Minutes
Ingredients
Crust:
- 4 cups whole pretzels
- ¼ c sugar
- 1/3 c melted butter (or margarine)
Filling:
- 2 cups chocolate chips
- 2 Tbsp sugar
- ¼ tsp salt
- 1½ cups milk (or soy milk)
- 2 eggs, room temp
Topping:
- ¼ cup roughly chopped pretzels
- whipped topping (optional)
Directions
1. Preheat oven to 350 F/180 C.
2. In a food processor, crush pretzels into fine crumbs.
3. Mix pretzel crumbs, sugar, and melted butter in a medium bowl. Press into the bottom and up onto the sides of a 9-inch tart pan (mine was made in a springform pan). Make it as even as you can, then bake for 10 minutes.
4. Remove from oven and let cool for 20 minutes. As it cools, combine chocolate chips, sugar, and salt in a medium bowl. Heat milk until it just reaches a simmer, then pour over chocolate chips mixture and stir about two minutes, until chocolate is melted and smooth.
5. Gently whisk eggs, one at a time, into the mixture. Pour filling into cooled crust and bake until filling is set and surface is glossy. (Original recipe says this will take 15-20 minutes in a tart pan. It took more like 45 in my springform.) Let cool, then cover in plastic wrap and refrigerate until serving time.
6. Just before serving, top with roughly chopped pretzels and whipped topping, if you like. (If you top with the pretzels and then refrigerate, they’ll get soggy.)
4 Comments
Laura on December 20, 2011 at 9:08 pm.
Thanks, Tali–I’m so excited about the book.
This tart looks delicious. My sister gave me a great tip about garnishing this tart: dip pretzels in melted chocolate and decorate with sprinkles (or use pre-dipped pretzels) and use that as a garnish. The chocolate coating with sprinkles looks festive and keeps the pretzels from getting soggy.
Chag Sameach!!!!
Tali Simon on December 21, 2011 at 8:29 pm.
Love that idea! When I was single, I often brought chocolate-dipped pretzels to Shabbos meal hosts. No baking required, and people were always so impressed. What a great way to make this tart even more fun.
Lily on August 9, 2012 at 10:18 pm.
You should only bake it 15-20 minutes and refrigerate IT a few hours, it is creamy and delicious, not like a pudding/ brownie at all. It will not look set but will harden when it cools down, TRY IT!
Tali Simon on August 10, 2012 at 1:22 pm.
Thanks for the tip, I’ll have to try it that way!