Chocolate and pretzel tart bites

Chocolate and pretzel tart bites

 TOTAL TIME 30 min + refrigeration | MAKES 14 squares | VEGETARIAN

INGREDIENTS

• 150g plain chocolate biscuits
• 60g lightly salted pretzels, plus 14 to decorate
• 125g butter, melted
• 300ml cream
• 200g milk chocolate, coarsely chopped
• 100g dark chocolate, coarsely chopped
• 2 tsp cocoa powder 

METHOD

PROCESS biscuits and pretzels until fine crumbs form. Add butter and process until combined. Press mixture evenly over the base and sides of an 11cm x 35cm loose-based rectangular fluted tart pan; refrigerate for 15 minutes or until firm.

BRING cream to a simmer in a pot over medium heat. Remove from heat and add the chocolate. Stand for 2 minutes, then stir until smooth and combined.

PLACE the tart pan on a tray and pour in the chocolate filling. Position the extra pretzels in two rows on top. Cover and refrigerate for 6 hours or overnight until set. 

JUST before serving, dust tart with cocoa and cut into 14 squares.

TOP TIP: If you don’t have a fluted tart tin, then use any square or rectangular cake tin you have. Line the base and sides with baking paper to make it easier to remove the pretzel bites once set.

Print Recipe

Chocolate and pretzel tarts

Serves: 14

Total Time: 30 minutes + refrigeration

Ingredients

• 150g plain chocolate biscuits 
• 60g lightly salted pretzels, plus 14 to decorate
• 125g butter, melted
• 300ml cream
• 200g milk chocolate, coarsely chopped 
• 100g dark chocolate, coarsely chopped 
• 2 tsp cocoa powder

Instructions

1

Process biscuits and pretzels until fine crumbs form. Add butter and process until combined. Press mixture evenly over the base and sides of an 11cm x 35cm loose-based rectangular fluted tart pan; refrigerate for 15 minutes or until firm.

2

Bring cream to a simmer in a pot over medium heat. Remove from heat and add the chocolate. Stand for 2 minutes, then stir until smooth and combined.

3

Place the tart pan on a tray and pour in the chocolate filling. Position the extra pretzels in two rows on top. Cover and refrigerate for 6 hours or overnight until set. 

4

Just before serving, dust tart with cocoa and cut into 14 squares.

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Feature image : Aremedia