2/4/09

chocolate tart w/ pretzel crust... update

No funny stories...



Let's just bask in the glory of the tart...



Chocolate Tart with Pretzel Crust:(Food&Wine February 2009)

*note this recipe originally calls for milk chocolate for the ganache filling, i have changed it to semi-sweet. sorry that wasn't made clear. also, i read some reviews of this recipe on line, many people complained that the ganache filling didn't set. i didn't have any problems but the tart did set overnight in the fridge. one last thing, as much as i complained about the crust, this tart was well worth it. i need to make it again... like now!

Crust:

1 stick unsalted butter, softened
1 1/4 cups coarsely crushed thin pretzels (3 1/2 ounces)
3/4 cup confectioners’ sugar
1/2 cup all-purpose flour
1 large egg
2 ounces bittersweet chocolate, melted

Filling:

1 1/2 cups heavy cream
12 ounces semi-sweet chocolate, chopped*

In a standing electric mixer fitted with the paddle, beat the butter with 3/4 cup of the pretzels and the confectioners’ sugar at low speed until creamy. Beat in the flour and egg. Add the remaining 1/2 cup of pretzels, being sure to leave some pretzel pieces intact. Flatten the dough between 2 sheets of plastic wrap and refrigerate until chilled, at least 30 minutes.

Preheat the oven to 350°. Roll out the dough between the sheets of plastic wrap to a 12-inch round. Peel off the top sheet and invert the dough over a 10-inch fluted tart pan with a removable bottom. Press the dough into the corners and patch any tears. Trim the overhanging dough and refrigerate the shell for 30 minutes or until firm.

Line the shell with parchment paper and fill with pie weights. Bake for about 30 minutes, until nearly set. Remove the parchment and weights and bake for 10 to 15 minutes longer, until the tart shell is firm; cover the edge with foil if it darkens too much. Let the shell cool completely. Brush the melted chocolate over the bottom and up the side and refrigerate for 10 minutes, until set.

Meanwhile, make the filling: In a medium saucepan, bring the cream to a simmer. Off the heat, add the milk chocolate and let stand for 5 minutes. Whisk until smooth. Transfer the filling to a bowl and let cool to room temperature, about 1 hour.

Pour the filling into the shell and refrigerate until set, at least 4 hours. Sprinkle lightly with sea salt and crushed pretzels.



WARNING: All I want to say is this crust is a high maintenance bitch. I dare you not to curse it out when you invert the dough into the tart pan. I should have known when the directions specifically say, "press the dough into the corners and patch any tears." This dough tore like a pair of cheap panty hose. Um-hmm. I had to make the dough for this crust TWICE. The first time I patched the crust with pretzels because I didn't have enough leftover dough and the second time I doubled the dough recipe just in case. I did need the extra dough and then ate whatever I had left because it is hella good. Yes, I just said hella good. Like I'm going to try to convert the dough recipe, add chocolate chips and make it into a cookie recipe.

Warning II: This recipe is a time sucker. At least 30 minutes to chill the dough. After forming dough in tart pan, chill for 30 more minutes. Bake for 30 minutes, remove weights, then bake for 10-15 minutes more. 10 more minutes for melted chocolate that lines tart to cool. 5 minutes for filling to melt into cream off heat. Another hour for chocolate filling to cool to room temp. Pour chocolate into tart shell and refrigerate until set at least 4 hours.

ALMOST SEVEN HOURS!!! TO WAIT FOR A TART!!!! ARRRRRGGG!



Warning III: The tart shell. Let's talk about the tart shell, shall we? I already mentioned that I made the crust twice. Each time I made it I only baked it for 30 minutes. The first time it was burnt within the 30 minutes and my oven was set at 350. The second time it came out perfect within the 30 minutes. Be vigilant.



Warning IV: Well worth every hour that I waited and waited and waited. Worth that high maintenance bitch of a crust. The ganache was smooth and rich, perfect. And the crust? Perfect. Make sure to sprinkle some crushed pretzels over the tart.



Dear Blogger,

Do you know how many food blogs you host? I speak for food bloggers everywhere that would be very appreciative if you could fix spell check to include words such as ganache, gnocchi, and risotto.

Thank You,

Krysta

26 comments:

Sippity Sup said...

Krysta

Blogger has SpellCheck? WOW! I wouldn't complain. Drupal has squat! GREG

Kristin said...

Yeah . . . we'll file this one under "Things I would very much like to eat, but would never, ever make."

coffee and queso said...

Ooohhh. I don't usually get chocolate cravings, but this does look worth the work. Seriously hoping to make this tomorrow for a party on Friday.

Mayberry Magpie said...

I'm having five couples over for a dinner party on Valentine's Day. If I were a super-hostess, I'd make this dessert. God knows I'd love to EAT this dessert. Pretzels and chocolate sound divine. But I'm a lazy ass hostess who can't quit thinking about how much time it's going to take me to iron linens and re-wash the dusty crystal and all that shit, so I'm probably making creme brulee. It's super easy and I can pawn off the torch work to Mr. Mom.

I am, however, taking suggestions on the dinner menu. Anyone?

Rebecca (Foodie With Family) said...

Nice tart! May I make a suggestion that might help you with that *(&$ crust? Instead of chilling and trying to roll that bugger out and slide it into place, just take the dough, place in the tart pan and press into place using your hands. Then chill the dough for about 45 minutes or an hour to firm up and proceed as directed. Ancient tart dough secret. Seriously. I abandoned rolling out tart dough except for pasties a while back and have been a happy, happy camper. That cuts a wicked amount of prep time!

Donna-FFW said...

Oh my good god, does that ever look good. I want it, I love it. I am soo making it!

Mila said...

Krysta this looks amazing! I love all your pictures...they look like they could be in Bon Appetite magazine! Oh and I totally agree about spell check!

Mrs. L said...

This looks really good and worth the time to make!
I hear yah on the spelling thing. I wonder if blog hosts will ever get around to putting Barack Obama in it's spell check? :)

Meg said...

Oh man...a crust made with pretzels! That is simply amazing!

Cheryl said...

That looks delicious

SaintTigerlily said...

Ah the ancient pickle: Is it worth taking off my pajamas and putting on outside clothing and trekking through the nasty winter NYC streets to pick up the ingredients for this so I can make it, like, NOW?

Want. Need. This dessert.

Thank you for bringing it into my life, because chocolate + salt of any persuasion = me, a normal no-thank-you-er of dessert, eating every last bite.

Gorgeous pictures!

noble pig said...

When I saw this tart in F&W I was like yeah, I have to make that, it's on my list.

My web host spell check doesn't recognize the word internet, blog or blogger. Is that completely lame or what!

Me! said...

mmmmm that looks wonderful......

Lisa@The Cutting Edge of Ordinary said...

Looks great....I'll wait for you to make it though, lol.

Grace said...

every once in awhile i come across a time-consuming recipe that's worth every second. i suspect this would be one of those--it's gorgeous.

phillygirl64 said...

pretzels and chocolate ARE divine...

every once in a while, someone complains about the CI board's software censoring the name of a certain mushroom...but the problem is that they aren't spelling it right - it's 2 'i's, not 't's

Shelly said...

This looks so good! Just so I'm clear, the original recipe calls for semi-sweet chocolate, but you used milk chocolate? Is this a personal preference, or do you feel like one is better than the other?

Krysta said...

shelly, i used semi-sweet chocolate because i really do not like milk chocolate. i'm sorry i wasn't clearer on that. so the recipe is fixed and undated.

jack's utter lack of surprise said...

just checking in to say sorry i've been so quiet. i'm reading every day, just haven't had much to say. rhyme! yay!

just looking at that rich dark chocolately tart makes my caffeine allergy want to start acting up.

cook eat FRET said...

ok - i'm never making this. but that won't stop me from wanting you to make one for me.

Lisa said...

Good lord! I want this NOW. Annnd it's 10:45 AM. Damn.

Catherine said...

This dessert was soooooooooo gooooooooooood!!!!!!!!! And soooooo worth explaining half angles and trig identities to Katie on a Wednesday night!!! And the crust, in my opinion was perfect!

jennyonthespot said...

*swooning* Dare I try... dare I???? *Swoon!!!*

Lunch Buckets said...

Pretzel crust? I'm gonna find a way to make that bitch my own.

coffee and queso said...

noticed your update, krysta: if i get off my can and make this this weekend, I'll let you know how it turns out!!

kathyvegas said...

I'm relieved I'm not the only person who was traumitized by this gawd-forsaken crust. The sides slid down the side of my tart pan into one nasty spongy flat disc, had to toss it and just made a normal cookie crumb type crust using crushed pretzels, instead. Not your fault..this recipe originated from a Food & Wine Magazine article and I've had issues with other F&W recipes. I doubt they even test them. I must say, the filling was fine, but really does need to sit in the fridge overnight...your photos are great!!