Double Chocolate Salted Pretzel Tart
Total Time
1 hour 30 minutes
Prep Time
30 minutes
Rating
5 out of 5 stars
(1)
Ingredients
10-12 slices
- 5 oz gluten free pretzels (about 4 1/2 cups), plus more for topping
- 2 tbsp granulated sugar
- 1/2 cup (110g) unsalted plant-based butter, melted
- 10 oz vegan dark chocolate chips
- 1 1/4 cup (300g) full fat canned coconut milk (reserve what’s left in the can)
- 1/2 cup (110g) Chocolate SunButter
- 1 tbsp pure maple syrup
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Preparation
Step 1
Add the pretzels and sugar to a food processor and pulse until it turns into a pebble consistency.
Step 2
Pour in the melted butter and stir to coat.
Step 3
Dump into a 9″ round tart pan and evenly press in the crust. Make sure to cover the entire bottom and sides. It will feel a bit loose and crumbly, but it will hold firm once it’s chilled.
Step 4
Pop the tart into the freezer while we make the filling.
Step 5
Fill a pot about 1/4 full of water and place over medium-low heat.
Step 6
Once simmering, place a heat safe bowl on top of the pot and add in all of the tart filling ingredients.
Step 7
Stir to melt. In the end it should be very smooth, rich, and glossy. If it looks oily and separated, turn down the heat.
Step 8
Pour about 1-2 tbsp of the hot coconut milk into the ganache and whisk to combine. This should smooth the consistency. Remove from heat.
Step 9
Pour the filling into the frozen crust and spread even. Top with extra crushed pretzels if desired.
Step 10
Place back in the freezer for about 1 hour or until set.
Step 11
Now slice and enjoy! For the best consistency, serve the day of.
Step 12
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Chef's notes
Use regular pretzels if not following a gluten-free diet.
Regular butter can replace plant-based butter if not following a dairy-free diet.
Use full-fat canned coconut milk for best results, do not substitute with carton milk.
Store the tart in the freezer to help prevent the crust from going stale.
