If you’re a fan of the salty and sweet mix, this tart is definitely for you. The crust is made of crushed pretzels and pressed in, so it’s super simple to make. Two cups of crumbs are equivalent to about an 8-ounce bag of pretzels, but if you buy a bigger bag, you’ll have more to decorate. If you want to make this gluten-free, just use gluten-free pretzels! But use salted pretzels either way; it adds to the salty/sweet factor.

Makes one 10-inch tart


Pretzel Tart Crust

  • 2 cups (227 grams) finely crushed pretzel crumbs
  • 12 tablespoons (170 grams) unsalted butter, melted
  • ¼ cup (50 grams) granulated sugar

Salted Caramel

  • 1 cup (198 grams) granulated sugar
  • ¼ cup water
  • 6 tablespoons (84 grams) unsalted butter, room temperature
  • ½ cup (120 grams) heavy cream
  • ½ teaspoon flaky sea salt

Chocolate Ganache

  • ½ cup (120 grams) heavy cream
  • 4 ounces (113 grams) bittersweet or semisweet chocolate, chopped


  • Pretzels, as desired
  • Flaky sea salt, for sprinkling


Make the Crust

1. Preheat oven to 350°F. In a large mixing bowl, stir together the pretzels, butter and sugar until combined. Transfer to a 10-inch tart pan and press evenly into the bottom and sides.

2. Bake for 8 minutes until set and let cool completely before proceeding.

Make the Caramel

3. In a saucepan with tall sides, combine the sugar and water and bring to a boil over medium-high heat. Continue cooking until the sugar turns a deep amber color, about 8 to 10 minutes. Swirl the pan occasionally to make sure it cooks evenly.

4. Add the butter all at once. Begin whisking to combine and then add the cream in a steady stream. The mixture will bubble up each time but continue to whisk and it will settle and become smooth.

5. Once smooth, add the salt, remove from the heat and allow to cool to room temperature before pouring into the tart shell. Set in the refrigerator while making the ganache.

Make the Ganache and Assemble:

6. In a small saucepan or in the microwave, bring the cream to a simmer.

7. Place the chopped chocolate into a bowl and pour the hot cream over the top. Allow to sit for about 30 seconds and then whisk until smooth.

8. Pour over the set caramel, smoothing to the edges.

9. Decorate with pretzels and additional sea salt. Allow to set before cutting with a hot knife to serve. Leftovers can be stored in the refrigerator for up to 3 days.


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AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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