Description
A crunchy pretzel crust filled with a layer of cherry preserves, dried cherries and creamy dark chocolate ganache.
Ingredients
Units
Scale
- 2 1/2 cup small twist pretzels
- 6 tbsp butter (chilled)
- 2 tsp brown sugar
- 16 oz dark chocolate chips
- 1/2 tsp espresso powder
- 1 can full fat coconut milk
- 1/2 cup cherry preserves
- 1/2 cup dried cherries (finely chopped)
Instructions
- Preheat oven to 350°F. Start by making the pretzel crust. Combine chilled butter, pretzels and brown sugar in a food processor. Blend until you reach a sandy texture.
- Scoop the crust mixture out of your processor and into a pie pan. Using your fingers, press the crust evenly along the bottom of the pan and around the edges. Place the crust in the oven to cook for 15 minutes.
- Once cooked, remove from the oven and let the pie crust cool for an additional 15 minutes until it feels cool to the touch. While your crust is cooling, make your chocolate ganache filling.
- Pour chocolate chips and espresso powder into a mixing bowl and set aside.
- In a small sauce pan over medium heat, warm your coconut milk until it starts to simmer. Once the coconut milk is simmering, remove from heat and slowly pour over the chocolate chips. Your chocolate chips will immediately start to melt, so start whisking the chocolate and coconut milk together.
- Whisk until you do not see any chocolate clumps left and mixture is smooth and creamy.
- Now you can start building the tart. Start by spreading an even layer of cherry preserves. Then sprinkle your chopped dried cherries. Lastly, pour the chocolate ganache over the top. Lightly shake the pie container side to side to release any air bubbles to the top. (You may need to use a fork or knife to pop any large bubbles on the surface to create a smooth appearance when chilled.)
- Place tart in the fridge to chill for 2-4 hours, until set. You will know the pie is set if the top is firm to the touch. When it is ready, slice and enjoy!
- Prep Time: 30 minutes
- Category: Dessert
- Cuisine: American