Black Bottom Chocolate Tarts with a Caramel Pretzel Crust
Feb 08, 2018, Updated Nov 15, 2020
The Perfect Valentine’s Day Treat: Three bite tarts with a Chocolate Heart Decoration with Crushed Pretzels and Cacao Nibs
These miniature chocolate tarts will bring a smile to your Valentine.
Say “I Love You” with these homemade treats!
These velvety chocolate filled tarts with a a crisp press-in crust will dazzle everyone who’s lucky enough to get a bite!
The taste – a rich chocolate filling (yet not too sweet!) with a crunchy pretzel caramel shell.
Coconut whipped cream is a lovely touch adding that creamy essence… sure you could add regular whipped cream.
A Press-In Crust made with crushed pretzels with sugar & butter (which turns into caramel) is a snap to make.
A rich chocolate “black bottom” is made with a good quality dark chocolate, ingredients you warm, then stir together.
The tarts are then baked for just 10 minutes… will puff up a bit, and remain creamy and decadent.
The Toppings: up to you..
I’m loving whipped coconut cream – the solid part of the coconut milk (simple refrigerate overnight) whipped up with confectioner’s sugar and vanilla. Dollop over the individual tarts.
Add a chocolate heart cut-out for a grand presentation.
To make them – simply melt a good quality dark (88% cocoa) chocolate and smooth over a piece of parchment paper. Scatter pretzel crumbs and cacao nibs over.
Refrigerate slightly for 5 minutes, press down with a 1″ heart metal cookie cutter. Place back in the fridge, then just pop them out.
I find these tarts are good keepers… a few days in the refrigerator, or can be frozen up to 3 weeks in an airtight container.
Enjoy… share some chocolate-love,
Karen
