Chocolate Peanut Butter Pretzel Tart
A chocolate peanut butter tart with a salty pretzel crust, rich peanut butter filling, and a smooth chocolate ganache on top.
Ingredients
Pretzel crust
- 1 1/2 cups mini pretzels
- 6 full size graham crackers
- 2 tbsp granulated sugar
- 8 tbsp salted butter, melted
Peanut butter filling
- 8 oz cream cheese, room temperature
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 1/2 cup heavy whipping cream
- 1/2 tsp salt
- 1 tsp vanilla
Chocolate peanut butter ganache
- 2/3 cup bittersweet or semi sweet chocolate, chips or chopped
- 2/3 cup heavy whipping cream
- 1 tbsp creamy peanut butter
Optional garnishes
- crushed pretzels
- salted peanuts
- flaky sea salt
Instructions
Pretzel crust
- Preheat oven to 350°. Prep a 9 inch tart pan or pie pan by greasing with butter or oil. Set aside.
- In a food processor or using a plastic bag and a rolling pin, pulse together mini pretzels and graham crackers until broken down into a fine crumb. The pieces of pretzel will be bigger than the graham cracker and that's okay. Add in sugar and pulse again to combine. Add melted butter and pulse until combined and mixture resembles the texture of wet sand. If doing this without a food processor just mix ingredients in a bowl.
- Press mixture into prepared tart or pie pan. Using the bottom of a cup or measuring cup press the mixture flat into the pan and up the sides of the pan. Bake in preheated oven on the middle rack for 10 minutes. When finished set aside to cool fully.
Peanut butter filling
- In a stand mixer with the paddle attachment, or using a hand mixer combine the cream cheese and peanut butter for about one minute on medium speed. Scrape down the bowl occasionally. It will look a bit curdled at this step when it is combined. Add in the powdered sugar one cup at a time. Once the powdered sugar is added mix for another full minute. Add the heavy whipping cream, salt, and vanilla and mix to combine for about 30 seconds. After that turn the mixer up to medium-high speed for one to two minutes. Whipping the heavy cream in like this should give the filling a smooth, fluffy consistency.
- Spoon into cooled tart pan when crust is fully cooled and smooth out to the edges in an even layer using a spatula. Stick It in the freezer for 10-15 minutes while you move on to making the ganache.
Chocolate peanut butter ganache
- Add the 2/3 cup of chocolate chips or chopped chocolate to a heatproof bowl. In another heat proof container warm up your heavy whipping cream in the microwave. It should be hot to the touch but not scalded, about 45 seconds to a minute. Pour hot cream over chocolate. Allow to sit for one minute to melt. After it has started to melt stir continuously to combine. This can take a few minutes. It should be completely smooth and look similar to hot fudge. Add the peanut butter and stir until melted and combined. Set aside to cool for a few minutes.
- Take tart out of freezer and pour ganache over the top. Spread in an even layer to the edges. Top with any desired garnishes and place in refrigerator to set for at least 4 hours before cutting into slices.
Notes
If not using a tart pan you can also use a pie pan. Keep in mind if using a 9 inch pie pan the crust may not go all the way up the sides of the pan.
This tart is best stored in the refrigerator and eaten cold. It will last in the refrigerator in an air tight container for 2-3 days. Beyond that the pretzels tend to become a little soggy.