The Baking Blog of Patrissherie

Remember the failed x-mas dessert of 2011? I do.  Very clearly at that.  Like I've previously mentioned, the universe hates me on x-mas and everything that I make fails.  It turned out so awful that I couldn't document it with a photograph.  I basically served soupy chocolate tart.  Well, I decided I wouldn't admit defeat to the Chocolate Pretzel Tart from the Food And Wine Magazine (http://www.foodandwine.com/recipes/milk-chocolate-tart-with-pretzel-crust).  

I adjusted the whipping cream to chocolate ratio and it set beautifully. 

Instead of using powder sugar, I processed granular sugar with pretzels in my magic bullet.

Instead of pulling out the rolling pin to roll out the crust, I pressed it into my pan as I would with a graham cracker crust.

Lindt chocolate ganache with pretzel crust, topped with a sprinkle of sea salt and pretzel pieces

If you love salted caramel, you'll love this tart. It is the perfect balance of sweet and savoury flavours. Did I mention the chocolate of choice was Lindt? I almost went with Godiva but I think J loves Lindt more. Which would you prefer, Godiva or Lindt? Or perhaps a 3rd alternative? I went with milk chocolate as suggested by Food and Wine, but I'm pretty certain I wouldn't mind a dark chocolate version.

Gotta love eating your cake and having it too.