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Chocolate Tart with PB Pretzel Crust topped with sliced kumquats. Yes, kumquats.

Chocolate Tart with PB Pretzel Crust

  • Author: Betty
  • Prep Time: 30 minutes
  • Chill Time: 45 minutes (freezer) or 4 hours (fridge)
  • Total Time: 1 hour 15 minutes
  • Yield: 12 slices 1x


Units Scale
  • 3 cups peanut butter pretzels
  • 6 Tbsp butter, softened
  • 1/2 cup creamy peanut butter
  • 1 cup full fat coconut milk
  • 2 cups dark chocolate chips
  • 1/2 tsp salt
  • Garnishes such as fruit, chopped peanuts, flaky sea salt


  1. Make the crust by pouring the pretzels into a food processor or blender and blitzing until you have fine crumbs. Add the softened butter and pulse again until it just comes together. Pour the mixture into an 8-inch tart pan with a removable bottom. Press the crumbs on the bottom and sides of the pan into an even layer. 
  2. Spread the peanut butter on the bottom of the crust. If your peanut butter is thick, you can loosen it with a tablespoon of honey or oil. Place the pan in the freezer.
  3. Make the ganache by heating the milk in a large microwave-safe bowl for one minute on high power or until the milk is hot. Pour in the chocolate chips, add the salt, and let sit for 30 seconds. Stir the mixture to melt the chocolate. Keep stirring to combine the chocolate and milk together until they are smooth and shiny.
  4. Remove the crust from the freezer and pour the ganache mixture into the crust. Allow the ganache to set by placing it in the freezer for 45 minutes or in the fridge for 4 hours. 
  5. Garnish with something fun and pretty like small pieces of fresh fruit, chopped peanuts, or flaky sea salt. Slice into thin pieces (it is rich!) and serve. 

Keywords: chocolate tart with PB pretzel crust