It is no secret that peanut butter and chocolate is my favorite combination. Add the saltiness of pretzels to the mix and it makes me even happier! I'm not entirely good at creating my own recipes. If it were up to me, in order to mix these three flavors, I would probably just dip a pretzel in peanut butter and sprinkle that with a few chocolate chips. Good, but not nearly good enough. For this reason, I'm glad that Lindsey is creative, and that she also enjoys the flavor combination of chocolate, peanut butter, and pretzels! I made this tart as the dessert to my Lemon Thyme Chicken with Garlic Rice Pilaf dinner with my girlfriends on Wednesday night and they all seemed to enjoy it. It was one of the simplest and delicious desserts I've ever made!
1/2 cup Unsalted Butter, room temperature
3/4 cup Powdered Sugar
1 1/2 cups Crushed Pretzels
1 1/2 cups Flour
8 ounces Semisweet Chocolate, chopped
3/4 cup Heavy Cream (I used light)
2 tablespoons Unsalted Butter
1/2 cup Smooth Peanut Butter
For the Tart Shell:
In a large bowl, using an electric mixer, beat together the 1/2 cup butter, powdered sugar, and half of the crushed pretzels until creamy. Mix in the flour, egg, and remaining pretzels, making sure to leave some pretzel pieces intact for added crunch. Form the dough into a flattened ball, wrap it in plastic wrap, and chill in the fridge for at least 1 hour or overnight. When you are ready to roll out the dough, remove it from the fridge and let it sit for about 10 minutes at room temperature. Butter a 12-inch round tart pan with a removable bottom and set aside. Sandwich the dough between 2 large sheets of wax paper and roll it out to a 15-inch circle. Turn the dough round out into the tart pan and fold any excess dough back over the sides to create a nice strong double edged crust. (I had a bit of a problem rolling out my dough. My guess is that it was somehow the wrong consistency. Instead of rolling it, I used my fingers and pressed it into the bottom of the tart pan) Pierce the dough a few times with a fork and freeze it for 30 minutes. Preheat the oven to 375 degrees and position the rack in the center. Butter the shiny side of a piece of aluminum foil and fit it, buttered side down, tightly against the inside of the tart shell. Place the tart on a baking sheet and bake for 20-25 minutes. Remove the foil and bake for an additional 10 minutes, until the edges are golden brown. Transfer the tart to a rack and let it cool completely before filling.
For the Filling:
Place the chocolate in a heat-proof bowl and set aside. In a small saucepan, combine the cream and 2 tablespoons of butter over medium heat. When it comes to a boil, pour it over the chocolate, cover the bowl, and let it sit for 3-5 minutes. Remove the cover of the bowl and whisk in the chocolate until it melts and becomes the consistency of a smooth pudding. Pour the smooth melted chocolate mixture into the tart shell and smooth with a spatula. Melt the peanut butter slightly (in the microwave) until it is runny. Pour the melted peanut butter over the chocolate and drag a knife through to create swirls. Chill the tart for 10-15 minutes to set the filling.
SOURCE: Hot Polka Dot