Recipe for Dark Chocolate Ganache Tart with a Pretzel Crust

• In a standing mixer with paddle attachment, cream the butter until smooth for approximately 30 seconds.
• Add the confectioners’ sugar, Maille Honey Dijon mustard and the pretzels. Blend on a low speed until incorporated.
• Then slowly add the flour, egg and salt. Blend.
• Finally, add 4-6 whole mini-pretzels to the batter and blend quickly — just breaking them up but leave the pieces large enough to add a fun crunch to the crust.
• Remove the dough from the mixer and wrap in plastic wrap for at least 2 hours or up to 2 days.
• Let dough warm up on the counter for approximately 25 minutes before rolling out for individual tartlettes or a tart pan.
• To bake the tart(s):
• Preheat the oven to 375 degrees.
• Prepare six fluted, mini tartlet pans (with removable bottom) or a regular size (9.5-inch) fluted tart pan with removable bottom with baking spray followed by a dusting of flour.
• Roll the dough out to about one quarter inch thick, if the dough breaks, just pinch it back together.
• Place into your pan(s) gently. (Any breaking or cracking can be pinched back together or you can use excess pieces for filling in — this dough is very forgiving.)
• Press gently into the fluted pan and then poke the bottom of the crust several times with a fork. This will allow the steam to escape.
• Form the crust right to the top edge of the tart pan, running a knife along the edge to remove any excess dough.
• Bake for approximately 18-22 minutes for tartlette or longer for a full tart, until golden brown. (Since oven temperatures vary, the golden outer edge will be the best way to indicate that the crust is ready.)
• Remove and let cool completely. The crust will firm up to a lovely crunchy texture as it cools.
• When your tart shells are completely cooled, paint in the inside of each tartlette or tart with a thin coating of melted dark chocolate. Refrigerate.
• While the chocolate-coated tart shell cools, over medium heat warm the heavy cream.
• Once it begins to boil, turn the heat off and add the chopped chocolate and whisk vigorously. The mixture will resemble a dark chocolate pudding.
• Keep whisking for 2-3 minutes, then let the mixture cool completely (about 30 minutes).
• Once cooled, pour into your prepared shell or shells, and top each with a sprinkling of sea salt.
• Refrigerate until the ganache becomes firm.
• Make up to four days ahead (store tarts at room temperature).

Chef’s tip:

• For an extra aphrodisiac indulgence, garnish with freshly whipped cream and raspberries before serving.