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.
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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.
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Ingredients
Pretzel crust ingredients
Gather the following ingredients to make the pretzel crust for this tart:
- 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:
- 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
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.
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
1 - Combine sugar, cocoa powder and salt in medium sized bowl.
2 - Add eggs, melted butter, vanilla paste and evaporated milk. Whisk well to combine.
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℃).
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!
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:
I hope you enjoy this chocolate tart with a pretzel crust as much as my family, friends and customers have over the year!
📋 Recipe
Chocolate Pretzel Tart
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...
Suzanne says
Such a great combo of flavors...sweet, salty and crunchy. I added a handful of pretzels to the pie filling for extra crunch.
dessertswithstephanie says
Thank you for the feedback. Sounds like a nice variation on the pie!