Pumpkin Chocolate Pretzel Tartlets (Print View)
Mini tartlets combine pumpkin-chocolate filling, pretzel crust, and sea salt for a sweet-salty bite.
# Components:
→ Pretzel Crust
01 - 1 1/2 cups salted pretzels, finely crushed
02 - 1/3 cup unsalted butter, melted
03 - 3 tablespoons brown sugar
→ Pumpkin Chocolate Filling
04 - 1/2 cup pumpkin puree
05 - 1/2 cup heavy cream
06 - 1/2 cup dark chocolate, chopped
07 - 2 tablespoons granulated sugar
08 - 1 large egg
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1/4 teaspoon ground ginger
12 - 1 teaspoon vanilla extract
13 - Pinch sea salt
→ Topping
14 - 2 ounces dark chocolate, melted (for drizzling, optional)
15 - Flaky sea salt (optional)
# Directions:
01 - Preheat oven to 350°F. Lightly grease a standard muffin tin or tartlet pans.
02 - Combine crushed pretzels, melted butter, and brown sugar in a mixing bowl. Stir until the mixture resembles wet sand.
03 - Press about 2 tablespoons of the mixture into the base and sides of each muffin cup to create a firm shell. Bake crusts for 8 minutes, then remove from oven and allow to cool slightly.
04 - Warm heavy cream in a small saucepan until steaming but not boiling. Remove from heat, add chopped chocolate, and stir until smooth.
05 - In a separate mixing bowl, whisk together pumpkin puree, granulated sugar, egg, cinnamon, nutmeg, ginger, vanilla extract, and sea salt. Gradually mix in the chocolate-cream blend until smooth and homogeneous.
06 - Divide pumpkin chocolate filling evenly among the prepared crusts.
07 - Bake for 12 minutes, or until the centers are just set. Tartlets will firm up as they cool.
08 - Cool in pan for 15 minutes, then gently remove and transfer to a wire rack to cool completely.
09 - Drizzle with melted chocolate and sprinkle with flaky sea salt, if desired. Chill tartlets at least 20 minutes before serving.
# Expert Advice:
01 -
- Sweet and salty in every bite
- Perfect for parties or special occasions
02 -
- Use gluten-free pretzels for a gluten-free version
- Store leftovers in an airtight container in the fridge for up to 3 days
03 -
- Let tartlets chill before serving for best texture
- Add whipped cream on top for extra indulgence