Rich Chocolate and Salted Pretzel Tart

  

There are chocolate cake days.  There are chocolate cookies days. There are chocolate brownie days and there are pure, unadulterated chocolate, no cake, cookie or brownie required days. Today was a pretzel-crusted, chocolate-filled, chocolate-coated-pretzel day - it's complicated.


Rich Chocolate and Salted Pretzel Tart
from Donna Hay
Serves 12-14

120g digestive biscuits
120g pretzels, plus 14-16 extra pretzels, to decorate
180g unsalted butter melted
375g dark chocolate, finely chopped
310ml cream
2 tablespoons butterscotch-flavoured liqueur (or use 2 tablespoons of strong brewed coffee)
75g 70% dark chocolate, melted

Place the biscuits and pretzels in a small food processor and blitz to fine crumbs. With the motor running, add the butter and process until combined. Press the biscuit mixture into the base and sides of a lightly greased 36cm x 13cm x 2.5cm loose-bottomed fluted tart tin and refrigerate for 1 hour.

Place the dark chocolate, cream and liqueur in a medium saucepan over low heat and stir until the chocolate has melted. Set aside for 10 minutes. Pour the chocolate into the biscuit shell and return to the refrigerator for 2-3 hours or until completely set.

Using a fork, dip the pretzels in the melted chocolate and place on top of the tart to decorate. Return to the refrigerator for 40 minutes or until set.