afoona
Chocolate Salted Caramel Tart with Pretzels and White Chocolate
Desserts

Chocolate Salted Caramel Tart with Pretzels and White Chocolate

A base of ground cookies and pretzels, a layer of salted caramel, dark chocolate ganache, topped with white chocolate shavings and pretzels that stick up like a crown. Sweet, salty and crunchy in the same bite.

⏱ 1 hr🍽 12 servings 🌍 Israeli👩‍🍳 Afoona🧩 4 parts
🧀 Dairy🥬 Vegetarian

👨‍🍳 Method

For the Crumb Crust

  1. 1
    Grind the biscuits with the pretzels into fine crumbs in a food processor.
    Food processor
  2. 2
    Add the butter (melted) and mix well.
  3. 3
    Press the mixture into the bottom and up the sides of a 24 cm Tart pan.
    Tart / pie panRefrigerator
  4. 4
    Bake the crust in an oven preheated to 180°C (355°F) for 12 minutes and cool completely.
    OvenSpringform panorTart / pie pan

To assemble

  1. 5
    Melt the sugar on its own in a pot over medium heat, swirling the pot without stirring, until the caramel is smooth and amber.
    StoveSmall saucepan
  2. 6
    Heat the cream and pour it slowly into the caramel, stirring.
    Small saucepan
    💡Pour the cream in slowly: it bubbles up hard when it meets the caramel, and all at once it boils over.
  3. 7
    Add the butter and salt and stir until the sauce is smooth and glossy.
  4. 8
    Pour the caramel over the base and chill 30 minutes, until set.
    Refrigerator
  5. 9
    Put the chopped chocolate in a bowl.
    Bowl
  6. 10
    Heat the cream until just about to boil and pour over the chocolate. Wait a minute without touching.
    StoveSmall saucepan
  7. 11
    Stir gently from the center outward, until you get a smooth, glossy cream.
    💡Stir gently from the center outward: vigorous stirring beats in air, and the ganache loses its shine.
  8. 12
    Pour the ganache over the caramel and chill 1 hour.
    Refrigerator
  9. 13
    Melt the white chocolate and spread in a thin layer on parchment paper and scatter the pretzels over it. Chill until hard and break into shards.
    MicrowaveorDouble boiler (bain-marie)Parchment paperRefrigerator
  10. 14
    Stick the shards into the ganache at different angles.
  11. 15
    Move the tart from the fridge to room temperature 20 minutes before serving so the caramel softens slightly.
460calories
4 gprotein
46 gcarbs
29 gfat
● protein 3%● carbs 40%● fat 57%

Per serving (104 g), of 12 servings

For the Crumb Crust · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (8) · 🍳 2 cooking vessels

  • Food processor · Also works: Knife (More time and handwork, less even texture) · Electric mini chopper (Small amounts) · 💡 Workaround, changes the dish: Blender (Needs more liquid)
  • Oven · 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
  • Refrigerator · Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Small saucepan · Also works: Pot (None) · Frying pan (A deep pan for sauces)
  • Tart / pie pan · Also works: Springform pan (High sides) · Round pan (Hard to release)
  • Bowl · Also works: Pot (None)
  • Microwave or Double boiler (bain-marie) · one of them

🧻 Consumables: Parchment paper

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Biscuit Crumb Crust → Ganache → Caramel Sauce → Chocolate Tart

🧩 Another 3 recipes based on Chocolate Tart

Homemade Dark Chocolate TartRich, Soft Chocolate PieHomemade Chocolate Tart

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