- 12
Ingredients
- 1 1 1 stick unsalted butter, softened
- 1 1/4 1 1/4 1/2 1/4 coarsely crushed thin pretzels (3 1/2 ounces) plus an additional 1/4 cup for topping
- 3/4 3/4 3/4 cup confectioners' sugar
- 1/2 1/2 1/2 cup all-purpose flour
- 1 1 1 large egg
- 2 2 2 ounces bittersweet chocolate, melted
- 10 10 10 ounces bittersweet chocolate, finely chopped
- 1 1 1 cup heavy cream
- 3/4 3/4 3/4 cup sugar
- 1/3 1/3 1/3 cup water
- 1/3 1/3 1/3 cup heavy cream
- 5 5 5 tablespoons unsalted butter
- 1/2 1/2 1/2 teaspoon vanilla extract
- 1/8 1/8 1/8 teaspoon fine sea salt
- Maldon sea salt
Preparation
Step 1
1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with 3/4 cup of the pretzels and the confectioners' sugar at low speed until creamy. Add the flour and egg and beat until combined. Add the remaining 1/2 cup of pretzels, beat just to incorporate, leaving some pieces intact. Flatten the dough between 2 sheets of plastic wrap and refrigerate until chilled, about 1 hour.
2. Preheat oven to 350°. Roll out the dough between the sheets of plastic wrap to an 11-inch round. Peel off the top sheet and invert the dough over a 10-inch tart pan with a removable bottom. This dough is incredibly sticky and will seem more like the consistency of cookie dough than pie dough. Press the dough into the corners and patch any tears by trimming the overhanging dough and pressing it into holes. Refrigerate the shell for 30 minutes or until firm.
3. Line the dough with parchment paper and fill with pie weights. Bake for 25-30 minutes, until nearly set. Remove the parchment and weights and bake 10-15 minutes longer, until the tart shell is firm. Remove to a wire rack and cool completely. Brush bottom and sides of shell with melted chocolate and refrigerate for 10 minutes, until set.
4. While chocolate shell is setting, make the ganache. Place chocolate in a medium bowl and set aside. In a small saucepan, warm heavy cream until steam starts rising from it. Pour the warm cream over the chopped chocolate and stir until smooth and shiny. Spread 1 cup of the ganache into the crust and chill in the refrigerator until set, about 1 hour. Set remaining ganache aside for later.
5. In a medium saucepan, add the sugar and water stirring over low heat until sugar dissolves. Once the sugar has dissolved, increase the heat to medium and boil until the sugar syrup is an amber color, about 8 minutes, swirling the pan occasionally to evenly heat.Remove from heat.
7. Add cream, butter, vanilla and salt (mixture will bubble up). Return pan to very low heat; stir until caramel is smooth and color deepens, about 5 minutes. Refrigerate uncovered until cold but not firm, about 20-30 minutes.
8. Spoon cold caramel over ganache. Sprinkle with remaining 1/4 cup crushed pretzels. Reheat remaining ganache, if necessary. Drizzle some of the ganache decoratively over the top and sprinkle with Maldon sea salt.
Chill before serving, at least 1 hour.