Milk Chocolate Tart with Peanut Butter Pretzel Crust

An easy no-bake dessert that only uses four ingredients! This tart is simple but impressive.

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.

Milk Chocolate Tart with Peanut Butter Pretzel Crust

Yield: 12 servings

Ingredients:

- Filling:

- 340g (12 ounces) good quality milk chocolate, roughly chopped

- 355 milliliters (1 ½ cups) heavy cream

- Crust:

- 130g (1/2 cup) creamy peanut butter

- 200g (2 cups) crushed salted pretzels plus additional for topping tart (optional)

Instructions:

1. Place chocolate in a large heat-safe bowl and set aside

2. 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

3. Let cool at room temperature for one hour and make crust

4. 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

5. 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

6. Once ready, pour chocolate mixture into chilled crust; then chill tart in refrigerator 4 hours (or up to 24 hours)

7. Use additional pretzels to decorate tart before serving if desired

Notes:

Significantly adapted from Food and Wine

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.