Salted Chocolate Tart with Peanut Butter Pretzel Crust

If you haven’t discovered the phenomenon of salted chocolate on your own, allow me to guide you for a moment through the logic behind it.

Do you love peanut butter with chocolate?  Do you love pretzels with chocolate?  Do you love salted caramel smothered in chocolate?

Of course you do!

chocolate tart Kate from scratch-2

Any rational person on this Earth with taste buds finds these combinations exquisite.  It’s the salt within those pairings that enhances every nuance of flavor within the chocolate. It creates a dynamic deliciousness between sweet and salty allowing for balance and fullness of flavor.  chocolate tart Kate from scratch-3

Do you remember that food fad a few years back that paired bacon with chocolate?  It was completely wild but it worked (for the most-part) because bacon is salty – and people just love anything with  bacon in it, but I digress.

chocolate tart Kate from scratch-5

Trust me on this one: chocolate plus salt equals amazing.  It’s now a given, so use it to your advantage as I have with this tart.

chocolate tart Kate from scratch-8It’s topped with dark chocolate ganache and has a crispy salty peanut butter pretzel crust that screams luscious and lovely decadence.  Make it for someone you love this weekend and have a happy Valentine’s Day!


Salted Chocolate Tart with Peanut Butter Pretzel Crust

For the Crust

  • 1 1/2 cups salted cocktail peanuts
  • 2 cups mini pretzels
  • 1/8 teaspoon salt

For the Filling

    • 1/4 cups heavy cream
    • 12 ounces semisweet chocolate chips
    • 1 large egg + 1 egg yolk
    • 2 teaspoons vanilla extract
    • 1/8 teaspoon salt
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For the Ganache Topping

  • 10 ounces bittersweet chocolate chips
  • 1 1/4  cup heavy cream



  1. Preheat oven to 350 degrees.
  2. In a food processor pulse all ingredients together until a fine crumbly mixture is formed.
  3. Press crust into the bottom and sides of a 9-inch heart-shaped aluminum pan or a nine inch round springform pan, reserving 3/4 cup of crust mixture for garnish/topping.
  4. Bake for six to eight minutes.
  5. Remove from oven.

Chocolate Filling:

  1. In a medium pot over medium low heat warm the cream and chocolate until the chocolate starts to melt. Mix these 2 ingredients together until completely smooth.
  2. Remove cream-chocolate mixture from heat and allow to cool for one minute.
  3. Briskly whisk in egg and extra egg yolk, continue to whisk for an additional thirty to forty seconds after egg is added to help mixture temper.
  4. Add vanilla and salt and continue to whisk until shiny and smooth.
  5. Pour the chocolate filling mixture into the cooled tart shell and place it back into the oven and bake for twenty minutes or until puffed and fragrant.
  6. Remove it from the oven and let cool for 30 minutes.

Ganache Topping:

  1. Heat the cream in a small saucepan and add the chocolate. Whisk together over medium heat until the mixture is smooth and all the chocolate has melted.
  2. Pour this mixture over the middle of the chocolate tart and use an offset spatula to spread it around evenly.
  3. Top with reserved peanut butter pretzel crumbs.
  4. Let the entire tart chill overnight in the refrigerator.


From Kate Moran at


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