Nickey’s Two-chocolate Pretzel Tart

Total Time: 2 hrs Preparation Time: 1 hr 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 8 tablespoons unsalted butter, softened
• 1 1/4 cups coarsely crushed thin pretzels
• 3/4 cup confectioners' sugar
• 1/2 cup flour
• 1 large egg
• 2 ounces ghirardelli 60% bittersweet chocolate, melted
• 1 1/2 cups heavy cream
• 12 ounces ghirardelli milk chocolate, chopped
• 1 pinch sea salt
• 1/4 cup coarsely crushed thin pretzel (just need a handful to garnish)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 beat the butter with ¾ cup pretzels and the sugar until creamy. add the flour and egg; beat to combine. then add in the remaining pretzels.
• 3 flatten the dough between two pieces of plastic wrap and refrigerate for 30 minutes.
• 4 roll out the dough to a 12 inch round. peel off the top sheet and invert the dough into a 10-inch fluted tart pan with a removable bottom. press the dough into the pan then trim to fit. chill for 30 minutes or until firm.
• 5 line the shell with parchment paper and fill with pie weights. bake at 350 degrees f. for about 30 minutes.
• 6 remove the parchment paper and weights. bake for another 10-15 minutes. cover the edge with foil if it darkens too much.
• 7 cool completely. brush the melted chocolate over the crust. then refrigerate until set (about 10 minutes).
• 8 bring the cream to a simmer, in a medium saucepan.
• 9 remove from heat. add the chocolate and let stand for 5 minutes then whisk until smooth.
• 10 cool to room temperature in a heat-resistant bowl (about an hour).
• 11 pour into pie shell and refrigerate until set (about 4 hours).
• 12 sprinkle lightly with a pinch of sea salt and crushed pretzels.