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
120g digestive biscuits
120g pretzels, plus 14-16 extra pretzels, to decorate
180g unsalted butter melted
375g dark chocolate, finely chopped
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.