Equipment:
- 9" tart pan
- Food processor
Ingredients:
- For the Pretzel Crust:
- 180g crushed pretzels
- 90g unsalted butter (6 ⅓ tbsp.)
- 2 tbsp. light brown sugar
- Edible Cookie Dough Layer:
- 150g all-purpose flour (or 1:1 gluten-free flour, or almond flour)
- 113g unsalted butter, room temp. (8 tbsp.)
- 110g light brown sugar (½ c.)
- 30g salted caramel sauce (2 tbsp.)
- ¼ tsp. salt
- 110g heavy whipping cream (½ c.)
- 1 tsp. vanilla
- 90g mini chocolate chips (½ c.)
- Ganache:
- 115g semi-sweet chocolate (⅔ c.)
- 100g heavy whipping cream (3 ½ oz.)
- Additional:
- 140g salted caramel sauce (to spread and for decoration)
Instructions:
- Pretzel Crust:
- Preheat the oven to 350°F (175°C).
- Crush pretzels in a food processor until they turn into fine crumbs.
- Melt the butter and combine it with the crushed pretzels and sugar. Mix thoroughly.
- Press the mixture into a 9" tart pan. Bake for 10 minutes, then set aside to cool.
- Edible Cookie Dough Layer:
- Note: If using all-purpose or 1:1 gluten-free flour, microwave it in 30-second bursts until it reaches an internal temperature of at least 165°F (74°C) for safety. This usually takes about 1 minute. (Almond flour doesn't need heat treating.)
- Using a stand mixer or a hand mixer, cream together the butter, brown sugar, caramel, and salt until the mixture is light and fluffy (around 3 minutes).
- Gradually add in the heat-treated flour and mix until incorporated.
- Add the heavy whipping cream and vanilla. Beat the mixture until it's very light and fluffy.
- Gently fold in the chocolate chips.
- Spread this dough evenly over the pretzel crust.
- Drizzle the leftover salted caramel sauce on top and then freeze for a minimum of 10 minutes while preparing the ganache.
- Ganache:
- Place chocolate pieces in a bowl.
- Heat the heavy whipping cream in the microwave for 1 minute.
- Pour the hot cream over the chocolate and stir until the chocolate melts entirely, ensuring the mixture is smooth. If the chocolate isn't melting properly, microwave the mixture in 10-second increments, stirring between each.
- Pour this ganache over the cookie dough layer and ensure an even spread.
- Final Steps:
- Refrigerate the tart for at least 30 minutes to set.
- For added texture and flavor, garnish with some extra pretzels and a sprinkle of flaky sea salt before serving.
Note: Ensure any flour used is heat treated for safety unless you're using almond flour.
