dark chocolate and salted pretzel tart …

this recipe comes from a donna hay magazine (issue 64, aug/sep 2012).  i don’t usually buy this type of magazine but my mum alerted me to the fact that the current issue came with a free timer.  yeah, i’m all for freebies.  however there are some seriously good recipes in this magazine.

i chose this recipe because, apparently, sweet and salty desserts are all the rage.  so i decided to follow the trend …


120g digestive biscuits

120g mini pretzels, plus 16 extra pretzels, to decorate

180g unsalted butter, melted

375g dark chocolate, finely chopped

1 1/4 cups (310ml) single (pouring) cream
2 tablespoons butterscotch-flavoured liqueur
75g 70 percent dark chocolate, melted

1) place the biscuits and pretzels in a small food processor and process to fine crumbs.
2) with the motor running, add the butter and process until combined.
3) press the biscuit mixture into the base and sides of a lightly greased 36cm x 13cm x 2.5cm loose bottomed fluted tart tin and refrigerate for 1 hour.
4) place the dark chocolate, cream and liqueur in a medium saucepan over low heat and stir until the chocolate has melted.  set aside for 10 minutes.
5) pour the chocolate into the biscuit shell and return to refrigerator for 2-3 hours or until completely set.
6) using a fork, dip the pretzels into the melted chocolate and place on top of the tart to decorate.
7) return to the refrigerator for 40 minutes or until set.

serves 10-12

note: i didn’t include the butterscotch liqueur as i didn’t have any on hand.

a miniscule slice of this tart is all that you need.  all that you should eat.
your taste buds won’t know what hit them.

the chocolate filling is a sea of sweetness resting on a bed of saltiness.

there’s a nice balance between the sweet and the salty.  a somewhat-different dessert that you must try.

donna hay’s food philosophy is fast. fresh. simple.  that it was.

this recipe came from a section in the magazine called ‘our totally decadent desserts are simple to make and will wow a crowd’.  they are and they will.

“there is nothing like experimental food, only dynamic taste buds…” ~ pranjali pradhan


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