Save Mini tartlets featuring a crunchy pretzel crust, luscious pumpkin-chocolate filling, and a touch of sea salt for the perfect sweet-salty bite.
I first made these tartlets for a fall gathering, and their mix of pumpkin, chocolate, and pretzel was an instant favorite. Everyone loved the fun twist on classic pumpkin desserts.
Ingredients
- Pretzel Crust: 1 ½ cups (90 g) salted pretzels, finely crushed, ⅓ cup (75 g) unsalted butter, melted, 3 tbsp (40 g) brown sugar
- Pumpkin Chocolate Filling: ½ cup (120 g) pumpkin puree, ½ cup (120 ml) heavy cream, ½ cup (90 g) dark chocolate, chopped, 2 tbsp (25 g) granulated sugar, 1 large egg, ½ tsp ground cinnamon, ¼ tsp ground nutmeg, ¼ tsp ground ginger, 1 tsp vanilla extract, Pinch of sea salt
- Topping: 2 oz (60 g) dark chocolate, melted (for drizzling, optional), Flaky sea salt (optional)
Instructions
- Prepare Crust:
- Preheat oven to 350°F (175°C). Lightly grease a standard muffin tin or tartlet pans. In a bowl, combine crushed pretzels, melted butter, and brown sugar. Mix until the texture resembles wet sand.
- Shape and Bake Crust:
- Press about 2 tablespoons of crust mixture into the base and sides of each muffin cup to form a firm shell. Bake crusts for 8 minutes, then remove from oven and let cool slightly.
- Make Filling:
- Warm heavy cream in a small saucepan until just steaming. Remove from heat and add chopped chocolate, stirring until smooth.
- Mix Pumpkin Mixture:
- In a separate bowl, whisk together pumpkin puree, sugar, egg, spices, vanilla, and salt. Gradually mix in the chocolate-cream mixture until smooth and well combined.
- Fill and Bake Tartlets:
- Divide the pumpkin chocolate filling evenly among the tartlet crusts. Bake for 12 minutes, or until the centers are just set. Cool tartlets in pan for 15 minutes, then carefully remove and transfer to a wire rack to cool completely.
- Finish and Serve:
- Drizzle with melted chocolate and sprinkle with flaky sea salt, if desired. Chill at least 20 minutes before serving.
Save My kids love helping crush the pretzels and drizzle the chocolate on these tartlets. Making these together is a delicious way to celebrate autumn flavors as a family.
Required Tools
Food processor or rolling pin (for crushing pretzels), mixing bowls, muffin tin or tartlet pans, saucepan, whisk, wire rack
Allergen Information
Contains gluten (unless using gluten-free pretzels), dairy, and egg. May contain traces of nuts in chocolate. Check labels for dietary concerns.
Nutritional Information
Per tartlet: Calories: 245, Total Fat: 14 g, Carbohydrates: 29 g, Protein: 3 g
Save Enjoy these pumpkin chocolate pretzel tartlets as a festive dessert that blends crave-worthy flavors with easy homemade charm.
Cooking Questions
- → Can I use milk chocolate instead of dark chocolate?
Yes, milk chocolate can substitute for dark chocolate, though it will create a sweeter, less intense flavor balance.
- → How do I crush pretzels for the crust?
Use a food processor or place pretzels in a bag and crush them with a rolling pin until finely ground.
- → Are these tartlets suitable for a gluten-free diet?
Yes, swap regular pretzels for gluten-free pretzels to make the tartlets gluten-free.
- → Can I prepare the tartlets ahead of time?
Absolutely. Store finished tartlets in an airtight container in the fridge for up to three days before serving.
- → What can I use for garnish?
Drizzle with melted chocolate and add flaky sea salt. Whipped cream adds extra indulgence if desired.
- → How do I know when the filling has set?
Bake until centers are just set; they'll continue to firm up as they cool and chill.