Dark Chocolate and Pretzel Tart
Prep time
Total time
Recipe type: Dessert
Serves: 12
  • 120g digestive biscuits
  • 120g small pretzels, plus 18-20 extra pretzels to decorate
  • 180g butter, melted
  • 375g dark chocolate, finely chopped or grated
  • 1¾cups (310ml) pouring cream
  • 75g dark chocolate extra to decorate
  1. In a food processor , combine pretzels and biscuits and process until fine crumbs.
  2. Melt the butter and add to the biscuit mix.
  3. Press the biscuit mixture into a lightly greased tray. I used a loose bottomed tart tin 36cm x 13cm x 2.5cm. Refrigerate for 1 hour.
  4. Place the grated dark chocolate into the top of a double boiler with the cream.
  5. Melt and combine to a smooth chocolate sauce. Set aside and cool for 10 minutes.
  6. Pour the chocolate onto the biscuit base and refrigerate for 2-3 hours until slightly firm.
  7. Melt extra chocolate in double boiler and dip the extra pretzels into the chocolate. Decorate the tart with the chocolate coated pretzels. Refrigerate until firm. It should be good to eat within an hour. Serves 10-12 .
  8. Serve with vanilla ice cream
Recipe by Shades of Cinnamon at https://www.shadesofcinnamon.com/dark-chocolate-and-pretzel-tart/