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Chocolate Pretzel Crust Tart


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Chocolate Pretzel Crust Tart


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Chocolate Pretzel Crust Tart


  • Prep Time : 15 minutes min
  • Ready Time : 15 min



    For Pretzel Crust:

    • 4 cups whole pretzels
    • 1/4 cup Sugar
    • 1/3 cup melted pareve margarine

    For Filling:

    • 2 cups pareve semisweet chocolate chips
    • 2 tablespoons Sugar
    • 1/4 teaspoon salt
    • 1 1/2 cups soy milk
    • 2 large eggs, room temperature
    • 1/4 cup roughly chopped salted pretzels
    • Nondairy whipped cream


    1. Preheat oven to 350 F.
    2. In a food processor, crush pretzels into fine crumbs.
    3. In a medium bowl, mix pretzel crumbs, sugar, and margarine. Place a 9-inch nonstick tart pan with a removable bottom on a sturdy cookie sheet so it’s easier to remove from the oven. Press mixture onto the bottom and up the sides of the pan using a small juice glass to press the mixture down and make the crust even.
    4. Bake for 10 minutes. Remove from oven and let cool completely on a wire rack, about 20 minutes.
    5. Reduce oven to 325 F.
    6. Combine chocolate chips, sugar, and salt, in a medium bowl. In a small saucepan, bring soy milk to a simmer; do not allow to boil. Pour soy milk over chocolate chips and stir until chocolate is melted and smooth, about 2 minutes.
    7. Gently whisk eggs, one at a time, into chocolate mixture. Pour into tart shell and bake for 15 to 20 minutes until filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out immediately or the filling will be overcooked. Let cool on wire rack for 10 minutes.
    8. Cover with plastic wrap and refrigerate until ready to serve.
    9. Just before serving, top with 1/4 cup roughly chopped pretzels. Serve with nondairy whipped cream.


    About Jamie Geller


    Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




    17 Responses to Chocolate Pretzel Crust Tart

    1. avatar says: Zahava

      Hi Jamie! I was wondering if salted pretzels would also work in this recipe. Looks gorgeous and i want to make it for Shabbos. Thank you!

    2. Of course they would be fab – I love sweet and salty – especially when it comes to chocolate and pretzels – delish!

    3. avatar says: nicola

      wow this sounds so good. dont know why i hadnt come across a recipe like this before. im trying this one next week.

    4. avatar says: Frieda

      Does this pie freeze well? Or how many days can it be left in the fridge? I don’t want the pretzles to get soggy or stale.

      • the pretzels do get a little soggy after a few hours in the fridge — not terribly though.

    5. avatar says: grofitnik

      Can I make this dairy–use milk instead of soy milk? Would any adjustments be necessary?

      • lol everyone always wants to turn everything pareve — milk in equal parts will be great – no other adjustments necessary.

    6. avatar says: goldie

      this was yummy! The chocolate came out similar to pudding.

    7. avatar says: Guest

      This recipe was SUPERB! So different, and fudgy delicious! I made it for a 3-day yomtov, and the pretzels did get a bit soggy as the days passed, but we gobbled it all up anyway. Thanks!

      • Oh I am so happy you loved it so much! Thanks for commenting and sharing your feedback.

    8. avatar says: molly

      looks amazing – will definitely be making this for sukkot – but how many eggs?

    9. avatar says: dla8221

      I have now had mine in the oven for 30-minutes and the center is nowhere near set. Any insights?

      • WOW really? ok how does your crust look? if it’s burning took quickly cover with a ring of foil and keep your tart in the oven. and/or you can loosely cover the whole thing with foil.

    10. avatar says: Brookelet

      I had the same issue – the top of my tart would not set – it was in for the original 8-10 minutes and I must have done at least another 30 and gave up since I had other things to cook.

      • OY Brookelet – first the roast and now this? I am so sorry. I have not had issues with this tart setting. My suggestion would be like Hubby did with the roast and as I mentioned above — cover it and see how that goes. Of course it further solidifies as its cooling and more so in the fridge BUT it has to just set in the oven, if not it won’t hold it’s shape when you slice it.

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