Need to impress someone? Just set this luscious tart on the table and stand back. Everyone who tastes this angelic mousse of a tart will rave about the flavor. No one will believe when you admit it's dairy-free.
|The "H" is the pretzel brand's logo. Thought it |
would be cute for the Hadassah mtg. at my house.
In case you were wondering, the chocolate in the filling decided to seize a tad while I added it to the whipped coconut cream. Looked (to me) awful, but didn't really affect the taste too much. To prevent this disaster from happening to you, first stir a bit of the cream into the chocolate, then add the mixture back into the remaining cream.
Chocolate Tart with a Pretzel Crust
Adapted from Thug Kitchen Part Grub and PureWow
Yield: 1 9-inch tart
Note: Can be made a day in advance, covered and refrigerated, but crust will soften. For best results, make and serve the same day.
1 (12 oz.) bag salted pretzels, any style (but thin has more golden brown surface area to make a better presentation)
1/4 cup granulated sugar
6 Tbl. stick margarine, melted
1 cup non-dairy semi-sweet chocolate chips
1 (14 oz.) can whole coconut milk, chilled overnight
1/4 cup confectioners' (powdered) sugar, unsifted
1 tsp. vanilla extract
Preheat oven to 350F. Place small mixing bowl and beaters in freezer for at least 15 minutes.
Place pretzels in the large bowl of a food processor. Process for 30 seconds, or until pretzels are crushed into coarse crumbs (avoid overprocessing; you want to be able to tell the crumbs used to be pretzels). Remove a few tablespoons of crumbs and set aside for garnish (alternatively or simultaneously, save a few whole pretzel shapes to use as garnish).
Pour remaining crumbs into a 9-inch tart or pie pan. Add granulated sugar and melted margarine. Stir together, then spread mixture out bottom and 1-inch up sides of pan. Use back of spoon to press crust relatively smooth and even. Bake for 10-15 minutes, or until crust starts to brown. Remove from oven and set on cooling rack. Allow to cool completely before filling.
Add chocolate chips to a 1-quart microwave safe bowl. Microcook at 100% power for 1 minute. Stir, then continue to nuke for 30-second intervals, stirring after each until chocolate is completely melted and smooth. Allow to cool slightly.
While chocolate is cooling, remove coconut milk from fridge. DO NOT SHAKE CAN. Remove mixing bowl from freezer. Open and scoop out chilled coconut cream (there should be about 1 cup); place in prepared mixing bowl. Discard the thin liquid remaining in can.
Sift powdered sugar over chilled coconut cream. Add vanilla. Remove beaters from freezer and insert into mixer. Whip cream and sugar together at medium-high speed until mixture begins to increase in volume.
Stop mixer. Remove and and stir about 1/4 cup of whipped coconut cream into chocolate. Then turn mixer back on and drizzle chocolate mixture back into remaining coconut cream. Continue to beat another minute or two, or until mixture expands and looks light and fluffy.
Use a rubber spatula to spread chocolate filling into cooled pretzel crust. If desired, garnish with reserved crumbs and/or whole pretzel shapes.