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Home » My Latest Recipes

Chocolate Pretzel Tart

Jan 20, 2025 · 2 Comments

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This Chocolate Pretzel Tart is the perfect mix of sweet and salty! The crunchy pretzel crust adds a fun, salty twist to the rich chocolate filling. The tart is a great balance of textures: smooth and velvety chocolate meets the crispy pretzel crust.

overhead view of a chocolate tart made with a pretzel crust

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This chocolate tart with a pretzel crust can be adorned with extra pretzels, a swirl of whipped cream, or a drizzle of caramel, enhancing both its flavor and visual appeal. It's the perfect dessert—elegant enough for special occasions yet playful and enjoyable for any casual gathering.

slice of a chocolate pretzel tart on a wooden dish
Jump to:
  • Ingredients
  • Instructions
  • Chocolate pretzel tart decorating ideas
  • Equipment
  • Storage
  • Top Tip
  • More sweet and salty dessert recipes
  • 📋 Recipe

Ingredients

Pretzel crust ingredients

Gather the following ingredients to make the pretzel crust for this tart:

ingredients needed to make a pretzel crust including pretzels, brown sugar and butter
  • Pretzels - You’ll need 1½ cups of pretzel crumbs for this recipe. To make them, put pretzels in a food processor and blend until the texture is grainy. It’s fine if there are a few larger pieces left.
  • Brown sugar - use light or dark brown sugar
  • Unsalted butter - melted butter is mixed with the pretzel crumbs and brown sugar to form the tart shell.

See recipe card for quantities.

Chocolate tart ingredients

You need the following ingredients to make the chocolate tart filling:

ingredients needed to make chocolate pretzel tart including cocoa powder, eggs, sugar, evaporated milk, butter and vanilla
  • Granulated sugar and salt
  • Cocoa powder - cocoa powder tends to clump, which can make the tart filling lumpy. To avoid this, sift the cocoa powder first if you notice any lumps.
  • Large eggs - make sure to bring the eggs to room temperature before starting this recipe. This makes it easier for them to blend smoothly into the filling.
  • Unsalted butter - melted and cooled slightly
  • Vanilla extract - use pure vanilla extract or vanilla bean paste
  • Evaporated milk - cans are most often found in your grocer's baking aisle

See recipe card for quantities.

Instructions

Pretzel crust instructions

butter added to bowl with brown sugar and pretzel crumbs

1 - Combine brown sugar and pretzel crumbs in a bowl. Add melted butter and stir until mixture is moistened. The mixture should feel like wet sand and stick together when squeezed in your hand. If it feels too dry, add a teaspoon of melted butter at a time, mixing well after each addition, until the mixture holds together properly.

pressing dough into pan to make a chocolate tart with a pretzel crust

2 - Spread the crumbs evenly into a tart pan, pressing them firmly into the bottom and up the sides to create a smooth, even crust. Bake crust in a preheated oven at 350℉ (180℃) for 10 minutes. Allow it to cool completely before adding the chocolate filling.

Chocolate tart instructions

whisking together sugar, cocoa powder and salt in a mixing bowl

1 - Combine sugar, cocoa powder and salt in medium sized bowl.

whisking wet ingredients into dry ingredients to make chocolate tart filling

2 - Add eggs, melted butter, vanilla paste and evaporated milk. Whisk well to combine.

pouring filling into pan before baking chocolate pretzel tart

3 - Pour mixture over tart crust. Bake at 350℉ (180℃) for 30 to 35 minutes. To check if it's done, insert an instant-read thermometer into the center; the internal temperature should reach 200℉ (94℃).

adding decorations to top of tart after baking

4 - Cool before serving. To remove tart from pan, press up on removable pan bottom and transfer to a serving platter. Decorate top of tart if desired.

Chocolate pretzel tart decorating ideas

If you'd like, you can decorate the top of the tart to make it even more appealing. Here are some ideas: drizzle caramel over it, add whole pretzels or crushed pretzel crumbs, sprinkle a little sea salt for a pop of flavor, or try a combination of these for a fun and tasty look!

collage of photos showing a chocolate pretzel tart

Equipment

Gather the following equipment before starting this Chocolate Pretzel Tart recipe:

  • 10" tart pan - opt for a tart pan with a removable bottom to ensure effortless removal and maintain the tart's perfect shape.
  • Bowls, measuring cups and spoons
  • Hand whisk and rubber spatula
  • Baking sheet or pie drip catcher

Storage

Store the Chocolate Pretzel Tart in an airtight container and keep at room temperature for up to 3 days. For longer storage, wrap well and store in freezer for up to 2 months.

Top Tip

Getting the right texture for the pretzel crust is important; otherwise, it might turn out crumbly. The mixture should feel like wet sand and stick together when squeezed in your hand. If it feels too dry, add a teaspoon of melted butter at a time, mixing well after each addition, until the mixture holds together properly.

More sweet and salty dessert recipes

Love the mix of sweet and salty in your desserts? Check out these recipes:

  • salty chocolate chip cookies
    Sweet and Salty Chocolate Chunk Cookies
  • slice of fruckies on a cutting board and tray of fruckies in background
    Frito Fruckies - Sweet and Salty Cookie Bars
  • pieces of broken up candy brittle with pistachio nuts
    Pistachio Nut Brittle
  • Christmas pretzel rods with caramel and white coating on a wooden platter
    Christmas Pretzel Rods

I hope you enjoy this chocolate tart with a pretzel crust as much as my family, friends and customers have over the year!

📋 Recipe

overhead view of a chocolate tart made with a pretzel crust

Chocolate Pretzel Tart

This Chocolate Pretzel Tart is the perfect mix of sweet and salty! The crunchy pretzel crust adds a fun, salty twist to the rich chocolate filling. The tart is a great balance of textures: smooth and velvety chocolate meets the crispy pretzel crust.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Cooling Time 45 minutes mins
Total Time 1 hour hr 35 minutes mins
Course Dessert
Cuisine American
Servings 12
Calories 263 kcal

Equipment

  • Bowls, measuring cups and spoons
  • Hand whisk and rubber spatula
  • Baking sheet or pie drip catcher
  • Tart Pan 10" tart pan with a removable bottom

Ingredients
 
 

Pretzel crust

  • 1½ Cups Pretzel crumbs finely crushed
  • 8 Tablespoons Unsalted butter melted and slightly cooled
  • ⅓ Cup Brown sugar use light or dark

Pie filling

  • 1 ½ Cups Granulated Sugar
  • 3 Tablespoons Cocoa Powder Dutch processed
  • 1 teaspoon Salt
  • 2 Large Eggs Room temperature
  • 4 Tablespoons Unsalted Butter Melted and cooled slightly
  • 1 teaspoon Vanilla bean paste or vanilla extract
  • ¾ Cup Evaporated Milk

Instructions
 

Pretzel crust

  • Preheat oven to 350℉ / 180℃
  • In a medium-sized bowl, mix together pretzel crumbs and brown sugar.
    1½ Cups Pretzel crumbs, ⅓ Cup Brown sugar
  • Add melted butter to bowl. Mix until well combined - pretzel crumbs should be slightly moistened.
    8 Tablespoons Unsalted butter
  • If the pretzel mixture feels too dry, stir in an additional teaspoon of melted butter and mix thoroughly. The mixture should hold together when squeezed; if it doesn't, continue adding melted butter one teaspoon at a time until the desired texture is achieved. Aim for a consistency similar to wet sand.
  • Pour crumbs into tart pan.
  • Press crumbs evenly into bottom and sides of pan.
  • Bake for 10 minutes. Cool completely before adding pie filling.

Pie filling

  • Preheat oven to 350℉ / 180℃
  • Combine sugar, cocoa powder and salt in medium sized bowl.
    1 ½ Cups Granulated Sugar, 3 Tablespoons Cocoa Powder, 1 teaspoon Salt
  • Add eggs, melted butter, vanilla paste and evaporated milk. Whisk well to combine.
    2 Large Eggs, 4 Tablespoons Unsalted Butter, 1 teaspoon Vanilla bean paste, ¾ Cup Evaporated Milk
  • Pour mixture over tart crust. Place tart on a baking sheet or pie drip catcher.
  • Bake the tart for 30 to 35 minutes. To check if it's done, insert an instant-read thermometer into the center; the internal temperature should reach 200℉ (94℃).
  • Cool tart before serving. To remove tart from pan, press up on removable pan bottom and transfer tart to a serving platter.

Decorate (optional)

  • Decorate top of tart if desired. Here are a few options: drizzle with caramel, add whole pretzels or pretzel crumbs, sprinkle with sea salt flakes, etc...

Video

Notes

Pretzel crust - Getting the right texture for the pretzel crust is important; otherwise, it might turn out crumbly. The mixture should feel like wet sand and stick together when squeezed in your hand. If it feels too dry, add a teaspoon of melted butter at a time, mixing well after each addition, until the mixture holds together properly.

Nutrition

Calories: 263kcalCarbohydrates: 41gProtein: 3gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 18mgSodium: 359mgPotassium: 99mgFiber: 1gSugar: 32gVitamin A: 186IUVitamin C: 0.4mgCalcium: 57mgIron: 1mg
Keyword chocolate pretzel pie, chocolate pretzel tart, pretzel crust
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Suzanne says

    February 14, 2025 at 4:00 pm

    5 stars
    Such a great combo of flavors...sweet, salty and crunchy. I added a handful of pretzels to the pie filling for extra crunch.

    Reply
    • dessertswithstephanie says

      February 14, 2025 at 9:00 pm

      Thank you for the feedback. Sounds like a nice variation on the pie!

      Reply
5 from 1 vote

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Welcome to Desserts With Stephanie. I hope you enjoy your visit. All the recipes and techniques I discuss on this site have been fully tested in my bakery for more than 15 years. Let's have some fun in the kitchen and put a smile on someone's face with a little sweetness.

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