Double Chocolate Tart With Pretzel Malt Crust

"Hump Day pick-me-up. Double Fudge Pretzel Tart - pretzel malt crust, grandma's 2.0 double fudge filling, dark chocolate mousse meringue"
-- @justinbsamson

Recipe Intro From justinbsamson

This is an amazing recipe from pastry chef @justinbsamson. If you are less experienced with baking, consider skipping the meringue and making just the pretzel crust with double fudge filling.
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  • Recipe Card
Prep time 2hrs
Cook time 45mins

Recipe Card

For the Pretzel Malt Crust


  • 3 cups pretzels
  • 2 tablespoons granulated sugar
  • 1/4 cup dark brown sugar
  • 3 tablespoons chocolate malt powder
  • 7 tablespoons unsalted butter, melted

To Make the Pretzel Malt Crust


  • Step 1

    Preheat oven to 275ºF. In a food processor, pulse pretzels into sand like consistency (make sure there are no large pretzel chunks, a few small chunks are ok).

  • Step 2

    In a larger bowl, add the pretzel “sand”, sugar, brown sugar, chocolate malt powder and mix. Add the butter and toss using a fork to mix well. You’re looking for wet beach sand consistency.

  • Step 3

    In a tart pan, dump pretzel mixture and press the mixture evenly on the bottom and up the sides - pressing firmly to make sure the shell will be sturdy after baking. The tart is best with a ticker crust - ¼ inch thick.

  • Step 4

    Bake for 20 minutes or until golden (don’t let it burn). Remove from oven and let cool completely in tart pan. Shell can be wrapped and stored in the freezer for up to 2 weeks.

For the Double Fudge Filling


  • 1 cup bittersweet chocolate, chips or finely chopped
  • 1 cup semisweet chocolate, chips or finely chopped
  • 12 tablespoons unsalted butter
  • 2/3 cup heavy cream
  • 1/2 teaspoon salt

To Make the Double Fudge Filling

  • Step 1

    In a medium glass bowl, combine both chocolates and set aside.

  • Step 2

    In a small saucepan, combine butter and heavy cream over medium heat, stirring occasionally until butter has melted. Immediately, pour heated mixture over chocolate and stir vigorously until chocolate has completely melted.

  • Step 3

    Positioning a fine mesh strainer over the cooled tart shell, pass the melted fudge filling through the strainer and fill the tart shell with the smooth fudge filling. The strainer will make the fudge velvety and collect any un-melted chocolate.

  • Step 4

    Place filled tart in refrigerator and chill for at least 6 hours, overnight preferred.

For the Chocolate Mousse Meringue


  • 1 1/2 cups heavy cream
  • 3 1/2 ounces bittersweet chocolate, chips or finely chopped
  • a pinch of salt
  • 3/4 cup granulated sugar
  • 1/4 cup water
  • 2 egg whites
  • a pinch of cream of tartar

To Make the Chocolate Mousse Meringue

  • Step 1

    To make the mousse: In a small saucepan, heat the cream over medium heat until scalded - tiny bubbles formed around the edges. Put chocolate in a medium bowl and pour hot cream on top. Add salt and whisk until completely melted.

  • Step 2

    Using a fine mesh strainer, place over an airtight container and strain the melted chocolate mixture. Seal and refrigerate overnight.

  • Step 3

    Remove from refrigerator. Using a stand mixer with the whisk attachment, whip the mousse on medium speed for 3 minutes or until stiff peaks form. Scrap into clean bowl and refrigerate until ready to combine with meringue.

  • Step 4

    To make the meringue: In a medium saucepan, combine sugar and water. Heat over low heat, stirring until sugar dissolves. Once dissolved, turn heat up to medium-high heat and bring to boil (do not move, stir, or shake during this point).

  • Step 5

    Place a candy thermometer in saucepan and bring to 250ºF.

  • Step 6

    Meanwhile, in a stand mixer with the whisk attachment combine egg whites and cream of tarter. On low, start whisking. Monitor your sugar temperature, the higher it reaches toward 250, slowly increase mixer speed.

  • Step 7

    When the temperature is about 20 degrees away make sure the mixer is on high to form smooth, glossy stiff peaks. Once reached 250ºF, remove from heat, turn mixture on low and slowly pour sugar onto egg whites (pouring down the side). Once all sugar is added, turn mixture back on high and mix for 6 minutes or until the sides of mixer have cooled.

  • Step 8

    Remove mousse from refrigerator, fold mousse into meringue until completely combined. Remove tart from refrigerator, top tart with chocolate mousse meringue - you can pipe or spread the mousse anyway you prefer. Chill until ready to serve.