An easy no-bake dessert that only uses four ingredients! This tart is simple but impressive.
I’m currently joining in on the chorus of everyone asking how Thanksgiving is now less than two weeks away. My theory is that the warm fall weather we have had was actually a huge mind trick. How could Thanksgiving be coming if I barely need a jacket?
The good news is that I’ve got a dessert recipe for you that is perfect for dealing with limited holiday prep time. This milk chocolate tart looks impressive and complicated, but it actually is super easy. In fact, this tart is no-bake. Yes, three cheers for a dessert that won’t put pressure on your oven itinerary for Thanksgiving!
And beyond all that, the tart tastes pretty extraordinary. The peanut butter pretzel crust is kind of amazing. It’s crunchy and salty and, well, it’s made with peanut butter. The filling? The filling is creamy, rich and decadent. I’ve noticed that milk chocolate doesn’t get enough praise in the elevated dessert world and this tart is telling me it really should get some more love.
So while I’m still mildly panicked about all the things I want to do before Thanksgiving, I’m just going to go ahead and enjoy a big slice of this chocolate tart and not worry about it too much.
- 340g (12 ounces) good quality milk chocolate, roughly chopped
- 355 milliliters (1 ½ cups) heavy cream
- 130g (1/2 cup) creamy peanut butter
- 200g (2 cups) crushed salted pretzels plus additional for topping tart (optional)
- Place chocolate in a large heat-safe bowl and set aside
- In a small saucepan, bring cream to a rolling boil over medium high heat (do not stir) and then immediately pour over chocolate; let sit for five minutes and then whisk until completely smooth
- Let cool at room temperature for one hour and make crust
- In a medium bowl, melt peanut butter in microwave by heating for 15 seconds, stirring and repeating until easy to stir; stir in pretzel crumbs
- Press mixture into a 11-inch tart pan so that it is evenly spread out and up the edges; place in refrigerator until ready to use
- Once ready, pour chocolate mixture into chilled crust; then chill tart in refrigerator 4 hours (or up to 24 hours)
- Use additional pretzels to decorate tart before serving if desired
The filling requires one hour of cool time and then the tart requires four hours of chill time before serving.
The crust may be a little crumbly when you remove it from tart pan.
Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.
You might also like:
Big, Chewy, Sweet and Salty Peanut Butter Cookies
Sweet & Salty Candy Bar Blondies
YUMMM! I’m making a chocolate tart this weekend too and seriously re-thinking the crust now!
The peanut butter pretzel crust was so good, I’ll definitely be using it a lot going forward!
ohhhhh my GAWD this tart is perfection! I love that pretzel crust and the rich filling!!
So impressive for only 4 ingredients! Very clever indeed.
Thank you so much, Patricia!