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Milk-Chocolate Tart with Pretzel Crust

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(179 people have added this recipe to their favorites.)

This dessert from pastry chef Colleen Grapes at the Harrison in Manhattan, a tribute to the chocolate-covered pretzel, hits just the right salty-sweet note. Grapes mixes crushed pretzels with flour, butter, sugar and egg to make a crunchy crust, pours in a luxurious milk-chocolate filling, then sprinkles on more crushed pretzels as a garnish.

Milk-Chocolate Tart with Pretzel Crust

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(179 people have added this recipe to their favorites.)
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Milk-Chocolate Tart with Pretzel Crust

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Milk-Chocolate Tart with Pretzel Crust

So delicious! Check out my blog for step by step directions!! Cookteen.blogspot.com direct link to post: http://bit.ly/4AHciy with love and cupcakes cookteen!

Posted by: Cookteen on January 7, 2010

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Looked pretty. Overall very good but not great, found the prep with all the cooling and waiting to be a bit tedious. Made tart with all dark chocolate, no problem with setting, possibly was even a bit too firm and didn't soften much when out of fridge. Filling filled the crust to top. The dough was easy to handle because I was careful to chill it long enough before attempting to roll out. I probably overbaked the crust a bit for my oven and pan by following directions exactly, next time won't bake for more than a total of 35 minutes. Crust still tasted good but was a little too hard. Definitely use the salt on top and keep the sprinkled pretzel pieces fairly large-that's what makes the tart unusual and interesting

Posted by: rcatesby on January 3, 2010

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The filling didn't set, but it was delicious just the same. Maybe not as pretty as it could have been. The crust was easy to prepare. I am not a novice cook or baker, but I either did something wrong or the recipe is off. I will try again. It is too good to give up trying!

Posted by: SherryDavis on November 26, 2009

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