Chocolate Pretzel Crust Tart
Servings
Ingredients
- 4 cups whole pretzels
- 1/4 cup Sugar
- 1/3 cup melted pareve margarine
- 2 cups pareve semisweet chocolate chips
- 2 tablespoons Sugar
- 1/4 teaspoon salt
- 1 1/2 cups soy milk
- 2 large eggs room temperature
- 1/4 cup roughly chopped salted pretzels
- Nondairy whipped cream
Instructions
- Preheat oven to 350 F.
- In a food processor, crush pretzels into fine crumbs.
- In a medium bowl, mix pretzel crumbs, sugar, and margarine. Place a 9-inch nonstick tart pan with a removable bottom on a sturdy cookie sheet so it’s easier to remove from the oven. Press mixture onto the bottom and up the sides of the pan using a small juice glass to press the mixture down and make the crust even.
- Bake for 10 minutes. Remove from oven and let cool completely on a wire rack, about 20 minutes.
- Reduce oven to 325 F.
- Combine chocolate chips, sugar, and salt, in a medium bowl. In a small saucepan, bring soy milk to a simmer; do not allow to boil. Pour soy milk over chocolate chips and stir until chocolate is melted and smooth, about 2 minutes.
- Gently whisk eggs, one at a time, into chocolate mixture. Pour into tart shell and bake for 15 to 20 minutes until filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out immediately or the filling will be overcooked. Let cool on wire rack for 10 minutes.
- Cover with plastic wrap and refrigerate until ready to serve.
- Just before serving, top with 1/4 cup roughly chopped pretzels. Serve with nondairy whipped cream.
Teri of course!!!! There is almost no wrong way to do this. And yes you can still do pretzels and salt on top if that salty, chocolaty, pretzel combo is appealing to you. ENJOY!
Can this be made with a graham cracker crust instead? Would it still be good? Has anyone tried it? If you do use graham cracker as the crust, would it still work to add the chopped pretzels to the top? Or sea salt?
Yipppeeee!!!! You can absolutely sub milk (whole, low-fat or skim) heavy cream or even coconut milk for the soy.
Hi,
I have made this several times before and it is always a huge hit! I want to make it again but don’t have any soy milk on hand. If using dairy milk, does it matter what kind? I only have skim but not sure if that is think enough.
Thanks!
Hey Suri, ideally (for the prettiest presentation) this is best served pre-plated by the slice – removing it from the tart pan whole is a bit difficult.
Is it possible to get this out of the pan after it’s baked, or do I have to serve it in the pan and take it out slice by slice? Looks fabulous and original!
Oh Rachel I am SO SO happy you enJOYed this recipe!!! And totally agree that when it comes to making homemade crusts this is on the easier side of the spectrum. Thanks for commenting!
This was so delicious, it was nice a chocolaty, the crust was the best part, super easy to make, (at least for me, I am used to making my own crusts)
OY Brookelet – first the roast and now this? I am so sorry. I have not had issues with this tart setting. My suggestion would be like Hubby did with the roast and as I mentioned above — cover it and see how that goes. Of course it further solidifies as its cooling and more so in the fridge BUT it has to just set in the oven, if not it won’t hold it’s shape when you slice it.
I had the same issue – the top of my tart would not set – it was in for the original 8-10 minutes and I must have done at least another 30 and gave up since I had other things to cook.
WOW really? ok how does your crust look? if it’s burning took quickly cover with a ring of foil and keep your tart in the oven. and/or you can loosely cover the whole thing with foil.
it is! 2 large eggs room temp.
I have now had mine in the oven for 30-minutes and the center is nowhere near set. Any insights?
looks amazing – will definitely be making this for sukkot – but how many eggs?
Oh I am so happy you loved it so much! Thanks for commenting and sharing your feedback.
This recipe was SUPERB! So different, and fudgy delicious! I made it for a 3-day yomtov, and the pretzels did get a bit soggy as the days passed, but we gobbled it all up anyway. Thanks!
thanks SO MUCH!!! so glad you liked.
this was yummy! The chocolate came out similar to pudding.
lol everyone always wants to turn everything pareve — milk in equal parts will be great – no other adjustments necessary.
the pretzels do get a little soggy after a few hours in the fridge — not terribly though.
Can I make this dairy–use milk instead of soy milk? Would any adjustments be necessary?
Does this pie freeze well? Or how many days can it be left in the fridge? I don’t want the pretzles to get soggy or stale.
wow this sounds so good. dont know why i hadnt come across a recipe like this before. im trying this one next week.
Of course they would be fab – I love sweet and salty – especially when it comes to chocolate and pretzels – delish!
Hi Jamie! I was wondering if salted pretzels would also work in this recipe. Looks gorgeous and i want to make it for Shabbos. Thank you!