Milk-Chocolate Tart with Pretzel Crust Recipe

How to make it

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• Make the crust: In a standing electric mixer fitted with the paddle, beat the butter with 3/4 cup of the pretzels and the confectioners’ sugar at low speed until creamy.
• Beat in the flour and egg. Add the remaining 1/2 cup of pretzels, being sure to leave some pretzel pieces intact.
• Flatten the dough between 2 sheets of plastic wrap and refrigerate until chilled, at least 30 minutes.
• Preheat the oven to 350°. Roll out the dough between the sheets of plastic wrap to a 12-inch round.
• Peel off the top sheet and invert the dough over a 10-inch fluted tart pan with a removable bottom.
• Press the dough into the corners and patch any tears.
• Trim the overhanging dough and refrigerate the shell for 30 minutes or until firm.
• Line the shell with parchment paper and fill with pie weights. Bake for about 30 minutes, until nearly set.
• Remove the parchment and weights and bake for 10 to 15 minutes longer, until the tart shell is firm; cover the edge with foil if it darkens too much. Let the shell cool completely.
• Brush the melted chocolate over the bottom and up the side and refrigerate for 10 minutes, until set.
• Meanwhile, make the filling: In a medium saucepan, bring the cream to a simmer.
• Off the heat, add the milk chocolate and let stand for 5 minutes. Whisk until smooth.
• Transfer the filling to a bowl and let cool to room temperature, about 1 hour.
• Pour the filling into the shell and refrigerate until set, at least 4 hours.
• Sprinkle lightly with sea salt and crushed pretzels. Cut into wedges, top with crème fraîche; serve.