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Chocolate Pretzel Tart

Featured in the February 2014 Hookui.

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Ingredients:

Chocolate Pretzel Tart

  • 1/2 cup butter, softened
  • 1 1/4 cups coarsely crushed pretzels, divided
  • 3/4 cup powdered sugar
  • 1/2 cup wheat flour
  • 1 local egg
  • 1/4 cup creamy peanut butter
  • 1 1/2 cups heavy cream
  • 3/4 pound locally-grown dark or bittersweet chocolate, chopped
  • 2 tablespoons Hawaiian sea salt

Directions:

  1. In a large bowl, beat butter, 3/4 cup pretzels and sugar on low until creamy.
  2. Beat in flour and eggs.
  3. Mix in remaining pretzels.
  4. Flatten dough between plastic wrap; refrigerate until chilled.
  5. Preheat oven to 350°F.
  6. Roll dough to a 12-inch round.
  7. Peel off plastic and place dough in 10-inch fluted tart pan.
  8. Press dough into corners; trim overhanging dough; refrigerate for 30 minutes.
  9. Line shell with parchment and pie weights; bake for 30 minutes.
  10. Remove parchment and weights; bake until firm, 8-12 minutes; cool.
  11. Spread a thin layer of peanut butter onto crust; refrigerate.
  12. In a medium saucepan, bring cream to a simmer.
  13. Turn off heat, add chocolate, and let stand 5 minutes.
  14. Whisk until smooth; cool slightly.
  15. Pour into shell and smooth with spatula.
  16. Sprinkle with salt; refrigerate for at least 4 hours.

Makes 8 servings.

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