Description
The Most Decadent Chocolate Cherry Tart with Pretzel crust. The combination of rich chocolate, creamy coconut milk, cherry jam, and crunchy pretzel crust makes this recipe so delicious. This chocolate cherry tart is perfect for a cold winter night, a Valentine's Day treat, or any occasion, really.
Ingredients
- 6 tbsp salted butter (chilled)
- 2 1/2 cups small salted pretzels
- 1/4 tbsp brown sugar
- 16 oz semi sweet chocolate chips
- 1 1/2 cups coconut milk, full-fat (,canned)
- 1/2 cup dried cherries (chopped)
- 1/2–3/4 cup cherry preserves
- sprinkle Maldon sea salt flakes
- fresh cherries, chopped ((optional for topping and plating))
Instructions
- Make your crust: Preheat your oven to 350°F.
- Combine chilled butter, pretzels, sugar in your food processor and blend until the texture is grainy. It is okay if you have a couple larger pea-sized crumbs- this will just give it a bit more texture and will be a good balance for the smooth filling!
- Pour the crust into your pie pan, press the crust around the edges, making sure it is evenly spread around the edges.* Bake the crust in the oven until it is firm to the touch, about 15 minutes.
- When the crust is baked, cool the crust for about 15 minutes. Start preparing the filling.
- Making the Filling: Pour your chocolate chips into a bowl and set to the side.
- Over medium heat, warm up your coconut milk until it starts to simmer. Once the milk is simmering, remove from heat and pour over chocolate chips. Slowly stir in the milk and chocolate mixture until smooth.Stir in dried chopped cherries to the chocolate filling.
- Building the Tart: Spread a layer of cherry preserves on the cooled pretzel crust. Next pout the chocolate mixture over the top. Lightly shake the pie container side-to-side on the counter, to even out the filling layer.
- Chill in the fridge for 2-3 hours. Once the pie is read to be served, sprinkle Maldon salt flakes on top.
- Slice and enjoy!!
Notes
Butter: You want the butter to be chilled because it will give it a better texture for the crust.
Coconut milk: If you don’t have coconut milk, you can use heavy cream! If you are using full fat canned coconut milk, the cream will solidify and float to the top and the water will be left at the bottom and that is OK! When heating, just continue to stir the milk and the separation will start to emulsify.
Toppings: You can top with Maldon flakey sea salt to enhance the salty flavor. You can also top with fresh cherries or use for plating when serving the pie!
*It helps to use the bottom of a glass to press the crust around the edges and into the bottom of the pan. I found this to be helpful to make the crust compact and create more perfect edges.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert