Milk Chocolate Tart with Peanut Butter Pretzel Crust Recipe


  • 340g (12 ounces) good quality milk chocolate, roughly chopped
  • 355 milliliters (1 ½ cups) heavy cream


  • 130g (1/2 cup) creamy peanut butter
  • 200g (2 cups) crushed salted pretzels plus additional for topping tart (optional)

Cooking Instructions:
Make the filling:

  1. Place chocolate in a large heat-safe bowl and set aside
  2. In a small saucepan, bring cream to a rolling boil over medium high heat (do not stir) and then immediately pour over chocolate; let sit for five minutes and then whisk until completely smooth
  3. Let cool at room temperature for one hour and make crust

Prepare crust:

  1. In a medium bowl, melt peanut butter in microwave by heating for 15 seconds, stirring and repeating until easy to stir; stir in pretzel crumbs
  2. Press mixture into a 11-inch tart pan so that it is evenly spread out and up the edges; place in refrigerator until ready to use
  3. Once ready, pour chocolate mixture into chilled crust; then chill tart in refrigerator 4 hours (or up to 24 hours)
  4. Use additional pretzels to decorate tart before serving if desired.


  • The filling requires one hour of cool time and then the tart requires four hours of chill time before serving.
  • The crust may be a little crumbly when you remove it from tart pan.

Recipe Source here

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