This chocolate pretzel tart is indulgent, easy to make, and the perfect balance of sweet and salty. A crunchy pretzel crust holds a silky chocolate ganache filling, baked briefly and chilled, then finished with flaky salt. It’s an irresistible weekend dessert.
It’s time for a special treat!
We love making something a little extra on the weekend, and this chocolate pretzel tart never disappoints. If you crave sweet and salty combinations, this one delivers: crunchy, salty pretzels combined with a rich, creamy chocolate filling. Best of all, it only requires six main ingredients.
The recipe features a crisp pretzel crust and a chocolate filling that’s silky like French silk. Finish with a sprinkle of flaky sea salt for contrast. A few bites are deeply satisfying—each one begging to be savored.
I’ve loved the chocolate-and-pretzel pairing since childhood. The combination of salty, crunchy pretzels and smooth chocolate is timeless. I’ll always reach for a chocolate-covered pretzel if I see one.
Over the years I’ve made chocolate pretzel cookies and a chocolate pretzel bark—both crowd-pleasers—and I often build tarts from the same reliable base. For this tart I used a crisp crust and a light but decadent ganache-like filling. The result is rich and comforting without feeling heavy.
Top with extra pretzels and a generous sprinkle of flaky salt and you’ve got pure bliss.
This is how I make it
I use mini pretzel twists and pulse them in a food processor until finely crumbed. Combine the crumbs with melted unsalted butter to form the crust, press it into a tart pan, and bake briefly while preparing the filling. You can use a long, narrow tart pan or a classic 8-inch round tart pan—both work well.
The filling is straightforward: chopped high-quality dark chocolate and warmed heavy cream form a ganache base. Whisk in a lightly beaten egg and a touch of vanilla to create a silky custard-like chocolate filling.
Pour the filling into the cooled pretzel crust, top with a few pretzels for texture, and bake until the filling is just set. Let the tart cool completely, then chill in the refrigerator—this tart is especially delicious served cold. Right before serving, scatter flaky sea salt and extra pretzel twists across the top, then slice and enjoy.
This tart holds together well; the crust can be a bit crumbly, but the filling keeps slices intact. It’s easy to make ahead—prepare it the night before and store it in the fridge. Leftovers keep well chilled and are just as delicious the next day.
It’s seriously good.
This weekend already tastes delicious.
Chocolate Pretzel Tart
Chocolate Pretzel Tart
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Ingredients
Pretzel crust
- 2 cups mini pretzel twists
- ½ cup unsalted butter, melted
Chocolate filling
- 6 ounces high-quality dark chocolate, chopped
- ⅔ cup heavy cream
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- extra pretzels, for topping
- flaky salt, for topping
Instructions
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Preheat the oven to 350°F (175°C).
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Make the crust: Pulse about 2 cups of mini pretzel twists in a food processor until finely crushed. Measure 1½ cups of crushed pretzels—add more if needed or save excess for garnish.
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Combine the 1½ cups crushed pretzels with the melted butter and a pinch of salt. Stir until the crumbs are evenly moistened.
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Press the mixture into a 4 x 14-inch tart pan or an 8-inch round tart pan. Bake for 8–10 minutes, then let cool completely.
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Place the chopped chocolate in a heatproof bowl. Warm the heavy cream over low heat until just beginning to bubble around the edges. Pour the hot cream over the chocolate and let sit for one minute, then stir until smooth and glossy to form a ganache.
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Whisk the beaten egg and vanilla into the ganache until fully combined. Pour the filling into the cooled pretzel crust.
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Bake the tart for 20–25 minutes, until the filling is just set. Remove from the oven and cool completely, then chill in the refrigerator for an hour or two. The tart is excellent served cold.
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Before serving, top with flaky salt and a few extra pretzels. Slice and enjoy.
Did you make this recipe?
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This is my version of Halloween candy!