Pretzel Tart Recipes

PRETZEL TART

Steps:

• In a mixing bowl, thoroughly cream sugar and butter. Mix in pretzels. Press mixture into a 9x13 inch baking pan. Cover and refrigerate.
• Prepare lemon pudding mix according to package instructions. In a separate bowl, beat together cream cheese and confectioners' sugar. Fold in whipped topping.
• Spread cream cheese mixture over top of pretzel crust. Then spoon lemon pudding over cream cheese layer. Cover and refrigerate until pudding is set.

BEER CHEESE PRETZEL TART

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, combine 1¼ cups (156 grams) flour, brown sugar, yeast, and kosher salt.
• In a small saucepan, heat milk, ⅓ cup (80 grams) water, and butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and beat at medium speed until combined. Reduce mixer speed to low, and gradually add 1½ cups (188 grams) flour, beating just until combined and stopping to scrape sides of bowl.
• Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 4 to 5 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out onto a lightly floured surface, and shape into a smooth round.
• Lightly oil a medium bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 40 minutes.
• Preheat oven to 350°F (180°C). Spray a 9-inch square baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
• On a lightly floured surface, roll dough into an 11-inch square. Score a 9-inch square in center of dough. Brush water onto 9-inch square. Fold dough over at score mark. Using hands, lift dough, and place in prepared pan, making sure dough is even and fills corners of pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 20 minutes.
• Using your fingertips, dimple center square back down, leaving outside border as is. In a small bowl, stir together 1½ tablespoons (22.5 grams) hot water and baking soda. Gently brush hot water mixture onto outside border; brush egg yolk onto outside border. Pour warm Beer Cheese Filling in center.
• Bake for 25 minutes. Brush crust with egg white, and sprinkle with pretzel salt. Bake until crust is golden brown and an instant-read thermometer inserted in filling registers at least 160°F (71°C) (but not over 175°F/79°C), about 5 minutes more. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool on a wire rack. Garnish with chives and red pepper, if desired.
• In a medium saucepan, combine cream cheese and half of beer (40 grams), and cook over medium heat, stirring frequently, until cream cheese is melted and mixture is smooth. Add mustard, garlic powder, and red pepper. Slowly add remaining beer (40 grams), a little at a time, whisking constantly, until combined. In a small bowl, combine Cheddar and Gouda; slowly add to cream cheese mixture, about ¼ cup (28 grams) at a time, whisking until cheese is mostly melted after each addition. Whisk until completely smooth; remove from heat, and pour into a heatproof bowl. Let cool until an instant-read thermometer registers 140°F (60°C), about 5 minutes. Whisk in egg and chives. Use immediately (see PRO TIP).

PRETZEL-CRUSTED BUTTERSCOTCH BANANA CREAM TART

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
• In the bowl of a food processor fitted with a blade attachment, pulse the pretzels until they're finely ground but not turned to dust. Some pretzel pieces should still be intact. Transfer the pretzel bits to a large bowl. Add the melted butter and brown sugar to the crushed pretzels and stir to combine.
• Place a 9-inch tart pan with removable bottom on the prepared sheet and, using a spoon, fill with the pretzel mixture and shape it so the edges are crisp and it's about 1/4 inch thick all over. Bake for 12 to 16 minutes and cool in the pan on a wire rack.
• Make the filling: Put a damp kitchen towel under a large bowl and whisk together the sugar, cornstarch and salt. (The towel will ensure the bowl doesn't slide around.)
• In a medium saucepan over medium-low heat, warm the milk until it is above room temperature, about 4 minutes. With one hand, start whisking the cornstarch mixture; with the other hand, slowly drizzle the hot milk into the bowl, whisking until all the milk is incorporated.
• Pour the entire mixture back into the saucepan and cook on medium heat until the filling is thick, 2 to 3 minutes. Don't let it boil.
• Using a rubber spatula, pour the filling into a bowl, then stir in the butter and vanilla until the butter is melted and fully incorporated. Cover the bowl with plastic wrap, pressing down to make sure that the wrap and the pudding are touching. Refrigerate until it is cool to touch.
• Make the butterscotch sauce: Clip a candy thermometer to a large saucepan. Add the brown sugar, corn syrup, salt and 3/4 cup of cream to the pan and heat over medium-high heat until it boils, 3 to 5 minutes.
• Turn the heat down to medium-low and slowly heat the sauce until it reaches 234 degrees F, about 10 minutes.
• When the sauce reaches 234 degrees F, take it off the stove and let it cool for 5 minutes. Pour the sauce into a large bowl. Slowly stir in the butter until incorporated with a wooden spoon. Carefully drizzle in the remaining cream and the vanilla while stirring constantly. Cover the bowl with plastic wrap and set aside.
• Make the tart: Arrange half of the banana slices and chocolate chips if using in the bottom of the tart shell. Pour about half of the filling into the tart shell and spread it around evenly. Eat the remaining pudding with a spoon. (It tastes better if you share.)
• Arrange the rest of the bananas and chocolate chips if using on the top of the pastry cream. Put the tart shell in the fridge until you're ready to finish the tart.
• Make the topping: In the bowl of a stand mixer with the whisk attachment, whip the cream cheese until it is light and fluffy, about 2 minutes. Add the confectioners' sugar, vanilla and salt and continue to whip, scraping down the sides as needed, until the mixture is well combined, about 1 minute.
• With the mixer speed on low, drizzle in the cream. Increase the speed and whisk, scraping down the sides as needed, until stiff peaks form, about 2 minutes. Detach the bowl from the mixer and set aside.
• Finish the tart: Remove the tart shell from the fridge. Using a rubber spatula, generously cover the tart with the topping. Artfully drizzle the butterscotch sauce over the pie.
• Using a cheese grater, rasp grater or vegetable peeler, shave milk chocolate over the tart. Slice and serve with more butterscotch sauce.

PRETZEL CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together margarine, sugar and pretzels. Press the mixture into a 9x13 inch baking pan. Bake in oven for 10 minutes; fill with desired pie filling.

KIELBASA, APPLE, AND CHEDDAR PRETZEL TART

Steps:

• Preheat oven to 450 degrees with rack in lower third. On a parchment-lined baking sheet lightly dusted with flour, stretch dough into a 10-by-15-inch rectangle, with a 1-inch border of thicker dough. Brush entire surface inside border evenly with mustard. Brush border with egg, then sprinkle generously with salt. Sprinkle cheese over mustard. Scatter kielbasa, apple, onion, and sage evenly over cheese, then drizzle with oil.
• Bake until crust is deep golden brown and bottom is set, about 25 minutes; tent with foil if edges brown too quickly. Serve hot.