Servings 8 servings
Ingredients
For the crust:
- 1 1/4 cups cups finely crushed pretzels
- 3 Tablespoons confectioners’ sugar
- 2 Tablespoons all-purpose flour
- 6 Tablespoons unsalted butter, melted
- 1 large egg yolk
For the filling:
- 9 oz. semi-sweet chocolate, finely chopped
- 2/3 cup heavy cream
- 1/3 cup creamy peanut butter
- 1 Tablespoon light corn syrup
Large-flake sea salt, for topping
Instructions
Make the crust:
- Preheat the oven to 350°F.
- In a medium bowl, stir together the crushed pretzels, confectioners’ sugar, flour, butter and egg yolk until well combined.
- Press the mixture evenly into the bottom and up the sides of a 9-inch tart shell. Bake the crust for 12 minutes then remove it from the oven and set it aside to cool completely.
Make the filling:
- Add the chocolate to a medium bowl.
- In a medium saucepan set over medium heat, whisk together the heavy cream, peanut butter and corn syrup. Bring the mixture to a simmer then remove it from the heat.
- Pour the cream mixture on top and let the mixture sit, undisturbed, until the chocolate melts, about 8 minutes.
- Whisk together the ingredients until the mixture is smooth. If the chocolate still hasn’t fully melted, microwave the mixture for 20-second increments, stirring between each increment, until smooth.
- Pour the chocolate mixture into the cooled tart shell.
- Transfer the tart to the refrigerator until the chocolate has fully hardened, a minimum of 1 hour.
- Sprinkle the sea salt on top then slice and serve.
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