Dark Chocolate Tart with Pretzel CrustShiraz / Reserve Shiraz
1 stick unsalted butter, softened
1¼ cups coarsely crushed thin pretzels
¾ cup confectioner’s sugar
½ cup all-purpose flour
1 large egg
2 oz dark chocolate, melted
1½ cups heavy cream
¾ lb dark chocolate, chopped
Extra pretzels for crushing on top of tart
2 cups heavy cream
2 tsp vanilla extract
DirectionsMake the crust: In a mixer fitted with a paddle, beat the butter with the confectioner’s sugar at medium speed until creamy. Reduce speed to low add in ¾ cup crushed pretzels.
Add in the flour and egg and continue to mix on low to incorporate. Add the remaining pretzels- make sure to leave some pretzels pieces intact. Remove dough from bowl and flatten between 2 pieces of plastic wrap. Refrigerate for 30 minutes or until chilled.
Preheat oven to 350°.
Roll out the dough between the sheets of plastic wrap to a 12-in round. Peel off the top sheet and invert the dough over a 10-in fluted tart pan with a removable bottom. Press the dough into the pan completely. Trim the overhanging dough and refrigerate the shell for 30 minutes or until firm.
Line the pastry shell with parchment paper and fill with pie weights. Bake for 30 minutes until nearly set. Remove the parchment and weights and bake for another 10-15 minutes, or until the tart shell is firm. Let the shell cool completely. Brush the melted chocolate over the bottom of the tart shell. Place in fridge for 10 minutes or until set.
While the tart is in the fridge, make the filling. In a medium saucepan, bring the cream to a simmer. Remove from the heat and add the chopped dark chocolate and let sit for 5 minutes. Whisk until smooth and chocolate is completely incorporated into cream.
Transfer the filling to a bowl and let cool to room temperature, about 45 minutes.
Pour the filling into the tart shell and refrigerate until set, at least 4 hours. Sprinkle lightly with sea salt and crushed pretzels. Serve with fresh vanilla whipped cream.
Makes 1 9-inch Tart.