Double Chocolate Salted Pretzel Tart

Add the pretzels and sugar to a food processor and pulse until it turns into a pebble consistency.

Pour in the melted butter and stir to coat.

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.

Pop the tart into the freezer while we make the filling.

Fill a pot about 1/4 full of water and place over medium-low heat.

Once simmering, place a heat safe bowl on top of the pot and add in all of the tart filling ingredients.

Stir to melt. In the end it should be very smooth, rich, and glossy. If it looks oily and separated, turn down the heat.

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.

Pour the filling into the frozen crust and spread even. Top with extra crushed pretzels if desired.

Place back in the freezer for about 1 hour or until set.

Now slice and enjoy! For the best consistency, serve the day of.