Wednesday, July 11, 2012

Sweet and Salty Pretzel Tart with Chocolate Ganache and Peanut Butter Swirl

We all know by now that peanut butter and chocolate is one of the best flavor combos known to man. 

Confession: I have been known to throw chocolate chips and peanut butter in the microwave from time to time when I have an insatiable craving.

This tart - made with a sweet and salty pretzel crust, chocolate ganache filling, and a creamy peanut butter swirl - is absolutely sinful (and slightly more refined than the microwave method).

I didn't think it was possible to improve on a time-tested classic, but throw some salty pretzel pieces in the mix and you've got a real showstopper.

See those crunchy pretzel bits in the crust there? They provide a great texture contrast to the silky filling of this decadent tart.

And, because it is super simple and uses ingredients that you most likely have in the pantry already, there is absolutely no excuse not to indulge a little and treat yourself to a bite of this fantastic dessert.

Really, you must try this recipe as soon as possible. 

Like, now.

Or 5 minutes ago.

Do you have the oven pre-heating yet?

Pretzel Tart Crust with Chocolate Ganache Filling and Peanut Butter Swirl via Hot Polka Dot



1/2 cup unsalted butter, room temperature
3/4 cup powdered sugar
1 1/2 cup crushed pretzels
1 1/2 cup flour
1 egg
8 ounces semisweet chocolate, chopped (I cheated and used chocolate chips)
3/4 cup heavy cream
2 tbsp unsalted butter
1/2 cup smooth peanut butter

In a large bowl with an electric mixer, beat together the butter, powdered sugar and half the crushed pretzels until creamy. Mix in the flour, egg and remaining pretzels making sure to leave some pretzel pieces intact for added crunch. Form the dough into a flattened ball, wrap it in plastic wrap and chill it for 1 hour or overnight. My dough was pretty dry, and I had to really mix with my hands to get it to hold together.

When you're ready to roll out the tart shell take the dough out of the refrigerator and let it sit for a few minutes to make the dough more workable. Butter a 12 inch round fluted tart pan with a removable bottom. Sandwich the dough between 2 large sheets of wax paper and roll it out into a 15 inch circle. Once the sheet of dough is centered in the prepared tart pan press it into the corners of the pan and fold the excess dough back over the sides to create a nice strong double edge crust, making sure to keep the dough level with the edge of the pan. Pierce the dough a few times with a fork and freeze it for half an hour.

Preheat the oven to 375 degrees and position a rack in the center. Butter the shiny side of a piece of aluminum foil and fit it buttered side down tightly against the inside of the tart shell. Place the tart on a baking sheet and bake it for 20 – 25 minutes. Remove the foil and bake it for another 10 minutes until the edges turn golden brown. Transfer the tart to a rack and let it cool completely before filling.

To make the ganache put the chopped chocolate in a heatproof bowl and set it aside. In a small sauce pan combine the cream and butter and heat it on medium heat. When it comes to just a boil pour it over the chocolate, cover it and let it sit for 3 – 5 minutes. Whisk in the chocolate until it all melts and you're left with a smooth pudding like consistency. Pour it into the cooled tart shell and smooth it out with a spatula.

Melt the peanut butter slightly in the microwave until it's runny. Pour it over the chocolate ganache and drag a knife through it to create swirls. Chill it for 10 – 15 minutes to set the filling.


  1. That looks amazing!! I am gonna have to try this asap!! :)

  2. This looks delicious and your pictures are amazing. Would love for you to share your photos with us at

  3. So glad you enjoyed my recipe! Looks great! :)

    1. Thank YOU for posting incredible recipes! Your site is one of my new favorites and your photography is amazing. Also inspired by your pantry overhaul :)

  4. Oh what a gorgeous mix of flavors! I love the idea of a pretzel crust:-) Take care, Terra

    1. Thanks for stopping by! I'm going to have to try that BBQ chicken pizza on your site... looks fab!

  5. Just made this for my parents coming home party! Delicious! Thanks for the recipe :)

  6. Hi Lindsay! I was truly drop jawed when I came across this recipe on pinterest! :) I just had to share it! :)

    Happy to have found your blog!! Thanks for sharing!
    xo Jenny Holiday

  7. "Do you have the oven pre-heating yet?" - Yes I have! This cake looks amazing. This texture... hmmmmm!

  8. My filling was not pudding like, it was thin. Hope it solidifies otherwise it will be quite watery.

    1. Hi there,

      Did your chocolate filling ever firm up a little? Please let me know if you think directions should be tweaked at all for better results!


  9. This looks amazing. I am going to be making this the night before a party. Do you think I should refrigerate it over night, or do you think it would be OK at room temp?

  10. I used a cupcake pan to make the mini-tart version of this. It was delicious, thank you!

  11. Hi,

    I was so excited to try this recipe, but for some reason the tart was way too crumbly to mold. I left it in the fridge overnight and gave it plenty of time to thaw since it started cracking as soon as it took it out of the fridge. Any guidance? I really want to make this soon, it looks amazing!

    1. needs a little more liquid I'd say!

  12. This looks so super duper holy moly delicious!

  13. Found this via Pinterest...looks SO good. I am a fiend for peanut butter and chocolate. :-D

  14. You should post a video for us non bakers

  15. Thank you! Love this dessert! I put it on my blog with a link to you.

  16. Found this while browsing Pinterest and I'm happy to see another type of filling for a pretzel pie crust. We use this crust to do a "Margarita Pie (basically a key lime pie with the addition of a couple shots of Tequila and Couintreau.) Works well, but I'm eager to try your recipe for a different twist! Thanks!

  17. I had to make the pie crust 2 times. I found that the recipe has too much flour. You actually only need 1/2 cup. If you use 1 1/2 cups then your dough will be too dry and crumbly. It will not set when you chill it. Otherwise the recipe turned out delicious the second time around. Also on a final note, I topped it with some crushed pretzels bits and it still looked really good will the swirl underneath! Happy baking everyone!