Mini Chocolate Tarts with a Pretzel Crust: Heaven

What happens when dark chocolate throws a wild house party and invites caramel and pretzel crisps? This ridiculously good dessert is your short and sweet answer. With a crumbly crust, a rich custard filling, and a gooey caramel treat at the center, these tartlets will help you end your meal on a high note.

½ cup pretzel crisps
1 tablespoon granulated sugar, divided
1 tablespoon unsalted butter
2 tablespoons whole milk
1 tablespoon heavy cream
2 ounces dark chocolate
2 caramel squares

You’ll Need
2 aluminum tins
1 egg
rolling pin
6″ small pot
baking sheet

Recipe Tips
Be sure to apply pressure when you’re grinding your pretzel crisps. A finer texture yields a more cohesive crust, but don’t worry if they’re a little crumbly.

When you add the chocolate mixture to the egg, be sure to whisk continuously to avoid curdling.

You can enjoy the tartlets directly from the tins. However, you can also use scissors to carefully cut open the tins and remove them if you like. If the crusts break a little, sprinkle the crumbs on top for a pretty garnish.


1. Make Crust
Preheat oven to 325°F. Using a rolling pin, roll over pretzel crisps until finely ground and transfer to a medium bowl (see Recipe Tip). Add 1 teaspoon sugar and butter. Using your fingertips, crumble together until fully combined.

2. Start Filling
In a large bowl, beat 1 egg. In a small pot over medium-low heat, combine milk, heavy cream, and remaining sugar. Bring to a simmer, then remove pot from heat. Immediately add chocolate and stir until smooth.

3. Finish Filling
Whisking continuously, slowly add chocolate mixture to bowl with egg until fully combined.

4. Assemble Tartlets
Divide crust mixture evenly between 2 tins, reshaping if bent. Using your fingertips, press into an even layer, then divide filling evenly between tins.

5. Bake Tartlets
Place tartlets on a baking sheet. Transfer to oven and bake until centers are almost set, about 10 minutes, then remove and add 1 unwrapped caramel square to center of each. Return to oven and continue baking until centers are set and no longer jiggly, about 10 minutes more.

6. Plate Tartlets
Remove tartlets from oven. Set aside to cool for a few minutes, then grab a fork and dig in ASAP!


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