Chocolate Mousse Tart

Ingredients

• 4 cups pretzels (twisted are easier to measure than sticks)
• 6 Tablespoons melted butter
• 3 Tablespoons flour (all-purpose or GF 1:1)
• 2 ounces unsweetened baking chocolate
• 8 Tablespoons softened butter
• 3/4 cup coconut sugar or brown sugar
• 1 teaspoon vanilla extract
• 2 eggs (pasteurized if you prefer)
• 1/2 cup heavy cream
• Extra broken pretzels
• 3 Tablespoons sea salt caramel sauce
• Pinch of sea salt flakes
• Sprinkle of mini chocolate chips (optional, but cute)

Instructions

1. 1

   Preheat oven to 400F. Place an 9-inch tart...: Preheat oven to 400F. Place an 9-inch tart pan on a large cookie sheet.

2. 2

   Put the pretzels in the work bowl of...: Put the pretzels in the work bowl of a food processor and process until they're as finely chopped as you can get them. (Alternately you can put them in a zip top bag and use a rolling pin to crush them.)

3. 3

   Add the 6 Tablespoons melted butter, flour, and...: Add the 6 Tablespoons melted butter, flour, and 2 Tablespoons of water to the bowl and pulse until well blended. Mixture should be crumbly, but If you pinch, it should stick together. Add another Tablespoon of water if it seems dry.

4. 4

   Transfer the pretzel mixture to the tart pan...: Transfer the pretzel mixture to the tart pan and press it to cover the entire bottom and up all of the sides as evenly as you can.

5. 5

   Bake for 8 minutes. Set aside to cool....: Bake for 8 minutes. Set aside to cool. (Can be done a day ahead.)

6. 6

   Start the filling by breaking the chocolate into...: Start the filling by breaking the chocolate into smaller pieces and microwaving it in a small bowl for 15-second increments, stirring after each one, until the chocolate is completely melted. Set aside to cool. It should be room temperature when you use it.

7. 7

   Put the softened 8 Tablespoons of butter into...: Put the softened 8 Tablespoons of butter into the work bowl of a stand mixer (fitted with the whisk attachment) along with the coconut sugar. Whip the butter and sugar for 3-4 minutes until it has lightened several shades. (Don't worry if it's grainy -- it'll all work out in the end.)

8. 8

   Pour the melted and cooled chocolate and the...: Pour the melted and cooled chocolate and the vanilla extract into the bowl and continue to whip.

9. 9

   Add the eggs, one at a time, whipping...: Add the eggs, one at a time, whipping for 5 minutes in between each addition. When you're done the mixture won't be grainy and it will resemble fluffy chocolate pudding.

10. 10

    Whip the heavy cream until soft peaks form....: Whip the heavy cream until soft peaks form. Fold it into the chocolate filling.

11. 11

    Transfer the filling to the cooled pretzel crust...: Transfer the filling to the cooled pretzel crust and smooth it out.

12. 12

    Cover with plastic wrap and chill for at...: Cover with plastic wrap and chill for at least 2 hours in the fridge to firm it up. It'll be easier to cut this way.

13. 13

    When you're ready to serve it, sprinkle on...: When you're ready to serve it, sprinkle on some extra pretzels, a bit of sea salt flakes, some mini chocoalte chips (if you want), and a generous drizzle of sea salt caramel. Store refrigerated for up to 7 days for best flavor.