Chocolate Caramel Tart With Pretzel Crust

This chocolate caramel tart has pretzel crust and toasty peanuts for a salty, sweet, decadent dessert. It's great for holidays, get-togethers, or serving to a crowd!

Author: Sunday Table1

Meal Type: Chicken

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 8 Big Slices

Calories: 284 kcal per serving

Ingredients

Ginger root
Yellow mustard
Alcoholic Malt Beverage
Sangiovese Red Wine
Cooked corn
Oyster mushroom
Rice mix, white and wild, flavored
Rockstar
Gjetost Cheese
Skinless chicken thigh
Cocoa Powder
Sugar-coated peanuts
Honey roasted mixed nuts

Instructions

Preheat the oven to 350°F. Grease a 9'' tart pan with unsalted butter.
Place the pretzels in a food processor.* Pulse the pretzels until you have fine crumbs. You should have 1 1/2 cups of crumbs total.
Add the melted butter and brown sugar. Pulse until the mixture clumps and sticks together.**
Using your fingers, press the crumb mixture evenly into the bottom and sides of the pan. Bake for 9-10 minutes, until golden brown. Let cool while you make the caramel.
Combine the sugar and water in a heavy-bottomed saucepan. Cook over medium-low heat, stirring just until the sugar dissolves. Clip a candy thermometer to the side of the pan, ensuring that the bottom of the thermometer is hitting the sugar-water mixture but not touching the bottom of the pan.
Let the sugar-water mixture cook over medium-low heat, swirling the pan often until the mixture turns a dark amber color and the temperature reaches 350-360°F. Resist cranking the heat or stirring the mixture or it could crystallize!***
Remove the pan from the heat, and quickly stir in the vanilla extract (the mixture will bubble and splatter). Add the butter one chunk at a time until combined. Next, add the Kosher salt and heavy cream, quickly stirring to combine everything. Let the caramel cool for about 5 minutes.
Sprinkle the chopped peanuts evenly over the top of the tart crust. Immediately pour in the caramel, using a rubber spatula to spread it evenly if necessary. Pop the tart in the fridge to set, at least 30 minutes but preferably at least 1 hour.
Place the chopped chocolate in a medium heat-proof bowl.
Heat the heavy cream in a small saucepan just until it comes to a simmer. Don't let it boil! Pour the hot cream over the chocolate and let it sit for 2-3 minutes.
Stir the mixture until you have a thick, glossy ganache. Quickly spread the chocolate ganache over the tart with a rubber spatula or offset spatula.
Decorate the tart with chopped peanuts, pretzels, and/or flaky salt, as desired. Let the ganache set for 15-20 minutes. Slice and serve immediately, or pop the tart in the fridge until you're ready to serve. Let it warm up for 15-20 minutes at room temperature to allow the caramel and chocolate to soften before slicing. Enjoy!

Nutrition