Recipe for Dark Chocolate Ganache Tart with Honey Dijon Pretzel Crust

Dark Chocolate Ganache Tart with Honey Dijon Pretzel Crust

A chocolate ganache tart layered with aphrodisiacs

It’s fairly well known that mustard is considered an aphrodisiac. And certainly we can all acknowledge chocolate’s aphrodisiac reputation. But did you ever consider that you could combine the two into one richly satisfying chocolate ganache tart? (We’d never considered it.) 

But how does it work?

Leave it to the mustard people to figure out how the sharp tang of spicy, French mustard could live in harmony with France’s other great treasure, chocolate. The great minds at Maille, one of our favorite mustard producers, prove that the two can be a match made in heaven with this odd sounding yet deeply satisfying recipe.

A honey mustard crust

The truth is, you’re not stirring mustard into dark chocolate to make this truly complex tart. Instead you’re using tangy honey mustard as a liquid to augment the flavors of the pretzel crust. The idea is quite genius when you think about it. Pretzels and honey mustard are a heavenly match and who doesn’t love the sweetness of melting chocolate with the salty crunch of pretzels? So what are you waiting for? Go make yourself a chocolate ganache tart tout de suite!

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Recipe for Dark Chocolate Ganache Tart with Honey Dijon Pretzel Crust
Recipe for Dark Chocolate Ganache Tart with Honey Dijon Pretzel Crust

This decadent dark chocolate tart combines the aphrodisiacs of chocolate and mustard with pretzels for surprising and crave-able results. 

Course: Dessert
Cuisine: American
Keyword: Chocolate
Dish Type: tart
Seasonal: Christmas, Easter, Father's Day, Holiday season, Mother's Day
Ingredient: chocolate
Servings: 8 slices or mini tarts
For the Tart Shells
  • 1/2 cup salted butter room temperature
  • 3/3 cup confectioners’ sugar
  • 4 tbsp Maille® Honey Dijon mustard
  • 1 1/2 cups all-purpose flour
  • 1 egg
  • 1/4 tsp salt
  • 1 3/4 cup salted mini-pretzels crushed (reserve a few pretzels intact)
For the Ganache
  • 10 oz dark chocolate chips or baking bar) melted
  • 1.5 cups heavy cream
  • 12 oz dark chocolate chopped, 3 baking bars of 4each
  • sea salt for sprinkling on top
  1. In a standing mixer with paddle attachment, cream the butter until smooth for approximately 30 seconds.
  2. Add the confectioners’ sugar, Maille Honey Dijon mustard and the pretzels. Blend on a low speed until incorporated.
  3. Then slowly add the flour, egg and salt. Blend.
  4. 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.
  5. Remove the dough from the mixer and wrap in plastic wrap for at least 2 hours or up to 2 days.
  6. Let dough warm up on the counter for approximately 25 minutes before rolling out for individual tartlettes or a tart pan.
  7. To bake the tarts:
  8. Preheat the oven to 375 degrees.
  9. Prepare two fluted tartlet pans (with removable bottom) or a regular size (9-inch) fluted tart pan with removable bottom with baking spray followed by a dusting of flour.
  10. Roll the dough out to about one quarter inch thick, if the dough breaks, just pinch it back together.
  11. Place into your pan gently. (Any breaking or cracking can be pinched back together or you can use excess pieces for filling in — this dough is very forgiving.)
  12. 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.
  13. Form the crust right to the top edge of the tart pan, running a knife along the edge to remove any excess dough.
  14. 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.)
  15. Remove and let cool completely. The crust will firm up to a lovely crunchy texture as it cools.
  16. 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.
  17. While the chocolate-coated tart shell cools, over medium heat warm the heavy cream.
  18. 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.
  19. Keep whisking for 2-3 minutes, then let the mixture cool completely (about 30 minutes).
  20. Once cooled, pour into your prepared shell or shells, and top each with a sprinkling of sea salt.
  21. Refrigerate until the ganache becomes firm.
  22. Make up to four days ahead (store tarts at room temperature).
Chef’s tip:
  1. For an extra aphrodisiac indulgence, garnish with freshly whipped cream and raspberries before serving.

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Dark Chocolate Ganache Tart with a Honey Dijon Pretzel Crust


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