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Closeup of Dark Chocolate Ganache Tart with Honey Dijon Pretzel Crust on a marble background with a fork and napkin

Dark Chocolate Ganache Tart with Honey Dijon Pretzel Crust

Print Recipe
This decadent dark chocolate tart combines the aphrodisiacs of chocolate and mustard with pretzels for surprising and crave-able results. 
Course Dessert
Cuisine American
Dish Type tart
Seasonal Christmas, Easter, Father's Day, Holiday season, Mother's Day
Ingredient chocolate
Servings 6 slices or mini tarts

Ingredients

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

Instructions

  • 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.