Pretzel chocolate tart

Name: Pretzel chocolate tart
Cook time: 1 h
Total time: 1 h
Yield: 14
Ingredients: 400 g Dark chocolate; 60 g + 28 Pretzel; 125 g Cornflakes; 2 sheets Gelatine; 200 g Double cream cream cheese; 100 g Sugar; 150 g creamy peanut butter; 200 g Whipped cream; 7-10 Tbsp Cling film; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 14

400 g Dark chocolate
60 g + 28 Pretzel
125 g Cornflakes
2 sheets Gelatine
200 g Double cream cream cheese
100 g Sugar
150 g creamy peanut butter
200 g Whipped cream
7-10 Tbsp Cling film
baking paper

Directions

1
Cut 4 strips from parchment. Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: see manufacturer). Rinse fish and pat dry. Place fish fillets one by one on the paper strips, twist together at the ends, spread curry tomato sauce on the fish fillets. Sprinkle with sesame seeds. Close the parchment strips to form packets. Bake in the oven for about 15 minutes. Rice tastes good with it
2
Soak gelatine in cold water. Mix cream cheese, sugar and peanut butter with the whisk of the hand mixer. Squeeze the gelatine well, dissolve carefully. Stir a little cream into the gelatine. Then stir everything into the remaining cream. Whip the cream until stiff and fold in. Spread the cream on the chocolate base and smooth it down. Chill for about 2 hours.
3
Chop 225 g chocolate and melt it over a warm water bath, let it cool down a little. Dip 28 pretzels into the chocolate with a fork, drain well and place on a piece of baking paper. Spread the rest of the chocolate on the cream and spread carefully, place the chocolate pretzel on top. Allow to set
4
waiting time approx. 3 hours