Chocolate is like a food group unto itself — at least at our house!
Get yourself some high cocoa-concentration dark chocolate and you’re totally justified in calling it health food! Of course, my kids like milk chocolate, which isn’t quite as healthful, but hey… everyone needs some endorphins and chocolate is a great way to get them.
The other week, I mentioned that I was trying out Jamie Geller’s chocolate pretzel tart recipe from her new cookbook, Quick & Kosher. It looked gorgeous, but since it cooked a LOT longer than the recipe said, I was a bit nervous as to how it would taste. No worries! The tart was delicious and indulgent. The perfect cap to a nice Shabbat lunch.
Here’s her recipe, with a few small tweaks to make it my own.
Quick & Kosher Chocolate Pretzel Crust Tart
- 4 cups whole pretzels (I used the thin sticks)
- 1/4 cup brown sugar
- 1/3 cup melted pareve margarine
- 2 cups pareve chocolate chips (
my favorites are the ones from Trade Joe’sso sad they aren’t dairy-free anymore)
- 2 T sugar
- 1 1/2 c rice milk
- 2 large eggs
Preheat oven to 350°F (180° C).
Crush pretzels into fine pieces in food processor.
Mix pretzel crumbs, sugar and margarine in a medium bowl. Press mixture into a 9-inch nonstick tart pan with a removable bottom. Use the bottom of a small juice glass to press the crust into the pan and make it even. Be sure to go up the sides of the pan, too.
Bake for 10 minutes. Remove from oven and cool completely.
Meanwhile, combine chocolate chips and sugar in a medium glass bowl. In a small saucepan, bring rice milk to a simmer (don’t let it boil). Remove from heat and pour over the chocolate chips, whisking constantly until the chocolate is melted, about 2 minutes.
Gently whisk eggs, one at a time, into the chocolate mixture. It should look glossy and shiny.
Pour into tart shell and bake for 15-20 minutes. (Mine took 50 minutes, so I’d say don’t be surprised if it’s not done after 20 minutes!) When done, the filling should be firm yet springy to the touch. If it starts to crack while cooking, remove it immediately from the oven.
Cool completely, then refrigerate until ready to eat. Serve with Rich’s whip topping – it helps cut the richness of the tart.
I’d love to hear about your favorite recipes with chocolate. If you have a blog, please feel free to use the Mr. Linky below to share a post. Alternatively, I hope everyone shares in the comments section. I’m excited for some chocolately inspiration.