Preparation time is 20minutes
Cook time is 40minutes
Total time is 1hours
Serve is for 12 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
12
Pretzel bark
- 100grams 70% cocoa dark chocolate
- 1/2 cup pretzels
- 1 pinch salt flakes
- 2 pkts 200g Kingston biscuits
- 80grams butter (plus extra 50g)
- 200grams 70% cocoa dark chocolate
- 200grams milk chocolate
- 1 1/2 cups pure cream
- 1/4 cup caster sugar
- 3 free range eggs (lightly whisked)
- 2tablespoons cocoa (to dust)
Nutrition per serving
2350kJ / 562Cal
2350 Kilojoules or 562 Calories
27% of daily energy intake*
Protein
7.1grams
Fat
39.9grams
Carbs
42.6grams
Sugars
32.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 160°C. Process biscuits in a food processor until finely chopped. Add butter and pulse to combine. Transfer to a 24cm fluted tart pan with removable base. Use the back of a spoon to firmly press over base and side. Transfer to fridge to chill while you prepare the filling.
Step 2 of 4
Place dark and milk chocolates into a bowl. Heat cream, sugar and extra butter over a saucepan over medium heat. Bring to the boil, then pour over chocolate. Stand for 2 minutes, then stir until smooth and combined. Add egg and whisk to combine. Pour into tart case, place on a baking tray, and bake for 35 minutes or until filling has only a slight wobble when gently shaken. Transfer to the fridge and chill for 2 hours or overnight.
Step 3 of 4
Meanwhile, to make the pretzel bark, melt chocolate in a heatproof bowl over a saucepan of simmering water, ensuring bowl does not touch the water. Line a baking tray with baking paper and pour over melted chocolate. Top with pretzels and salt and stand until set and firm. Chill if needed.
Step 4 of 4
Dust tart with cocoa. Break bark into pieces and arrange on top. Cut into wedges and serve.
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