Chocolate Turtle Tart w/ Pretzel Crust

Close up of finished chocolate tart with one slice removed

Chocolate Turtle Tart w/ Pretzel Crust

This salted turtle tart is the knock-your-socks-off dessert you need on your table this holiday season. It's a salty pretzel crust with velvety chocolate ganache and caramel coated assorted nuts for a vegan dessert that is the perfect end to any celebration!

5 from 1 vote

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Prep Time: 30

Cook Time: 10

Chill Time: 1

Total Time: 1 40

Servings: people

Calories: 396kcal

Author: Sarah McMinn

Ingredients

Pretzel Crust

2 ½ cup Signature SELECT Pretzel O Rings
2 tbsp. granulated sugar
10 tablespoon vegan butter, melted

Chocolate Ganache

1 ½ cup chocolate chips
½ cup full-fat coconut milk

Caramel Nuts

3 cups Signature SELECT Deluxe Assorted Nuts
½ cup granulated sugar
¼ cup water
¼ cup full-fat coconut milk

US Customary - Metric

Instructions

Preheat the oven to 350 degrees Fahrenheit. Line the bottom of a 10" tart pan with parchment paper and set aside.
In a food processor, blend together the pretzels, butter, and sugar until pretzels are broken down and stick together when pressed between your fingers. Transfer the pretzel crust to the prepared tart pan and spread evenly over the bottom and sides. Bake for 10-12 minutes, until lightly brown and fragrant. Keep a close eye on the crust. It will burn quickly. Set aside to cool.
To make the chocolate ganache, place the chocolate chips in a small bowl. Heat coconut milk over medium heat to a scald (just before boiling point). Pour over chocolate chips and cover for 3-5 minutes. Remove lid and stir chocolate and coconut milk together until thick, dark, and fully melted. Pour the ganache into the prepared tart shell and smooth the top. Place in the refrigerator to allow the chocolate to harden.
Next, make the caramel sauce. In a medium-sized saucepan heat sugar and water. Do not stir. Bring to a boil and boil until sugar has completely melted and turned a rich golden brown. Remove from heat and slowly add ¼ cup coconut milk, whisking while adding, until fully incorporated. Be careful, the caramel sauce will bubble over as the coconut milk is added.
Stir in the assorted nuts until they are completely coated in caramel sauce.
Evenly spread the nuts over the chocolate ganache. Return to the refrigerator until the nuts have cooled and hardened.

Notes

Serving and Storing– You can serve the tart as soon as it has cooled. It is best to give it about 30 minutes in the fridge to allow all the ingredients to harden. Store the tart in the refrigerator for about 3 to 5 days. Before storing, cover the top with a tightly fit piece of plastic wrap to keep it tasting fresh. You can also freeze this tart for up to 3 months. To do this, let the tart cool completely before tightly wrapping it in plastic wrap. Let it thaw at room temperature for 60 minutes before serving.

Recipe Tips

Make sure to place parchment at the bottom of your tart pan. Otherwise the crust may stick to the pan.
Keep a close eye on the crust when it is in the oven. It will burn quickly.
Make sure the chocolate is completely hardened before adding the nuts. Otherwise the heat of the nuts with melt your chocolate and you won’t have layers.

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