Caramel Pretzel Tart

AUTHOR
Cassandra Brock
DIFFICULTY
very easy
RATING
4.4 7
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 12
  • 150 g Milk chocolate
  • 75 g Butter
  • 200 g Cornflakes
  • 2 sheets Gelatine
  • 175 g Double cream cream cheese
  • 100 g Peanut cream
  • 75 g Caramel spread
  • 150 g Whipped cream
  • 50 g Dark chocolate
  • 40 g Mini pretzel

Directions

  1. 1

    Chop whole milk chocolate. Melt with the butter over a warm water bath. Grind the cornflakes in a universal chopper. Mix the chocolate-butter mixture and the cornflakes well, press them into an oiled rectangular tart tin (20 x 28 cm) as a base and rim.

  2. 2

    Chill for about 30 minutes.

  3. 3

    Soak gelatine in cold water. Mix cream cheese, peanut cream and caramel spread. Dissolve gelatine. Stir in 5 tablespoons of the cream cheese mixture, stir into the remaining cream cheese. Whip 100 g cream until stiff.

  4. 4

    Carefully fold into the cream cheese. Spread the cream on the crumb base, chill for about 1 hour.

  5. 5

    Chop dark chocolate. Heat 50 g cream in a small pot, melt chocolate in it while stirring. Let it cool down for about 10 minutes. Carefully remove the tarte from the mould and place it on a plate.

  6. 6

    Spread chocolate icing on it and cover with pretzels. Chill the tarte for about 30 minutes.

Nutrition Facts

KCAL
360 kcal
CARBS
31 g
FATS
23 g
PROTEINS
7 g