Pretzel chocolate tart

Name: Pretzel chocolate tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 14
Ingredients: 175 g + 225 g dark chocolate; 60 g + about 28 small salted pretzels; 125 g Cornflakes; 2 sheets white gelatine; 200 g Double cream cheese; 100 g Sugar; 150 g Peanut butter (glass); 200 g Whipped cream; 7-10 Tbsp Cling film; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 14

175 g + 225 g dark chocolate
60 g + about 28 small salted pretzels
125 g Cornflakes
2 sheets white gelatine
200 g Double cream cheese
100 g Sugar
150 g Peanut butter (glass)
200 g Whipped cream
7-10 Tbsp Cling film
baking paper

Directions

1
For the floor, rinse a rectangular flat form (approx. 20 x 28 cm; ideal with lifting floor) with water. Line with cling film. Chop 175 g chocolate, melt in a hot water bath, let cool briefly.
2
Crumble 60 g pretzels and cornflakes in the universal crusher. Mix with liquid chocolate. Press into the mould to form a base, forming a rim. Chill for about 1 hour.
3
In the meantime, soak gelatine in cold water for the filling. Mix cream cheese, sugar and peanut butter with the whisk of the mixer until smooth. Squeeze the gelatine, dissolve at low heat.
4
Mix a little cream with the gelatine. Stir the gelatine mixture into the remaining cream. Whip cream until stiff and fold in.
5
Lift the chocolate base out of the mould using the foil. Remove the foil. Place the base on a cake plate. Spread the cream on the cake base and smooth it down. Chill for about 2 hours.
6
For the icing, chop 225 g chocolate and melt in a hot water bath. Dip 28 pretzels into the chocolate with a fork, drain them and let them dry on a piece of baking paper. Heat the rest of the chocolate again.
7
Spread on the peanut cream, spread carefully. Place pretzels on top and chill for at least 1 hour. Remove from the fridge about 30 minutes before serving.