A crumbly, no-bake crust with a hint of saltiness from the pretzels and a layer of smooth, rich dark chocolate ganache (This is a no-bake tart but keep in mind the chill times when you decide to make this. So worth it!)
AuthorLemons & Anchovies
120g~4.2 oz graham crackers (orig recipe uses digestive biscuits)
120g~4.2 oz salted mini pretzels, plus 16 extra pretzels
75g2.65 oz 70% dark chocolate, melted (I used truffled dark chocolate)
***Note*** Eyeballing the amount of room I had left in the pan after pressing the crust into itit didn't look like I would need all of the chocolate and cream prescribed above so I took a chance and cut back on the cream and chocolate,using only 3/4 (used full amount of liqueur, though) and this filled the tart pan perfectly. If you go this route, I used just over one cup cream and about 290 grams chocolate.
This recipe calls for a 14 x 5 x 1 inch rectangular tart pan (36cm x 13 cm x 2.5 cm). Prep it by lightly greasing the bottom and edges. Set aside.
Using a food processor, process the crackers and pretzels until you have fine crumbs. While the motor is running, add the melted butter and process just until combined. Press the pretzel mixture into the base and sides of the tart pan. I used the base of a measuring cup to really press the crumb mixture into the pan. This will allow you more room for the ganache and also will help the crust to hold together better when you cut and serve it. Refrigerate for at least an hour before filling.
To prepare the ganache, place the chocolate pieces, cream and liqueur in a saucepan. Melt over low heat then set aside for 10 minutes. Pour the ganache over the pressed crust and refrigerate again for 2-3 hours (overnight would be great, too) until completely set.
To finish with the pretzel topping, dip the pretzels in the melted chocolate and place on top of the tart. Return to the refrigerator to set for 30-40 minutes.
This is rich so cut in small pieces to serve.
Recipe is from Donna Hay Magazine Issue #64, Aug/Sept 2012