I have meaning to make chocolate pretzel tart ever since I saw this post by G6.
I went with Susie Fishbein’s recipe, but made a few changes.
Changes: coconut oil instead of butter,7 ounces Schmerling Noblesse bittersweet chocolate instead of 8 ounces semisweet and milk chocolate, and 12 fudge filled Bloomeos instead of six Oreos. Just because I felt like it, I added a teaspoon of coffee powder to the tart shell. I chilled the tart shell instead of baking it, and I used a rectangular tart pan instead of a round tart pan.
I weighed out the ingredients because I prefer weights to volume measurements.
I’m not sure if it was the use of coconut oil, but I found that I needed to double the amount of cookie crumbs. With just six cookies, my crumb mixture was too wet and it didn’t seem to be enough for my tart pan.