Chocolate Hazelnut Pretzel Tartlet Recipe

Show love for your Valentine with a sweet treat. These pretzel tartlets are simply delicious and simple to throw together.

By Chrissy Barua

It’s the season of love, when for one reason or another, chocolate has become OK after a month of swearing off such indulgences in the name or resolutions or good health. By mid-February, for better or worse, such good intentions often go by the wayside and, whether single or attached, most of us pay homage to St. Valentine with something a little decadent. Whether you celebrate V-Day, Galentine’s Day or just being alive, these tartlets are the perfect little treat.

Chocolate Hazelnut Pretzel Tartlet

Chrissy Barua for SEEN

Serves 2

Total time:  2 hours

INGREDIENTS

2 cups mini unsalted pretzels

4 tablespoons unsalted butter, melted

1 tablespoon brown sugar

1/2 cup finely chopped hazelnuts

2 1/2 ounces bittersweet chocolate, chopped

1/4 cup heavy cream

1 tablespoon unsalted butter

DIRECTIONS

Preheat the oven to 350 degrees F.

In the bowl of a food processor, pulse the pretzels until it forms a coarse meal (it’s OK if some chunks are left). Measure out 3/4 cup of the pulverized pretzels and add to a bowl, and set aside any remaining crumbs or another use.

To the bowlful of pretzels, add the sugar, hazelnuts and melted butter. Mix with a fork until just well combined. Press into an even layer in the bottom and sides of two mini-tart shells (or, I used creme brûlée ramekins). Bake for 10 minutes until slightly golden. Set aside to cool for 30 minutes.

While the crust is cooling, add the chocolate and butter to a heatproof glass bowl. In a small saucepan over medium heat, heat the cream until just barely a simmer. Pour the cream over the chocolate and let sit 1 minute. Whisk until silky smooth.

Divide the chocolate evenly into the two tartlet shells. Chill at least 20 minutes until set (can be done overnight). Serve with sweetened whipped cream and garnish with chopped hazelnuts.

Chrissy Barua is the author of her food and travel blog “The Hungary Buddha Eats the World,” a global culinary journey she started over six years ago in an attempt to make everyday food as interesting as the food she eats on her travels. She collects recipes from anywhere she can find: in-flight magazines, newspapers, books or, if she’s lucky, a grandmother willing to share a family secret. In real life, she’s an attorney based in Ann Arbor and spends her days supporting the basic sciences at the University of Michigan. She moonlights as a recipe developer for various online sources and is always dreaming of where to take her next vacation. Follow her antics on Instagram @thehungarybuddha, and check out her website thehungarybuddha.com for recipes, tips, tricks and travel adventures.

See more recipes from Chrissy:

• Five Spice Pumpkin and Sausage Soup
• Turkey Korma Recipe
• Plum Pudding Recipe
• Spicy Pepper and Onion Crustless Quiche Recipe