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Chai Truffle Tart

My chai-flavored tart boasts chocolate and caramel layers tucked inside a salty pretzel crust. Truffles on top make it extra indulgent. —Chantal Bourbon, Montreal, Quebec
  • Total Time
    Prep: 55 min. + chilling
  • Makes
    16 servings


  • 2 cups crushed pretzels
  • 1/4 cup packed brown sugar
  • 3/4 cup butter, melted
  • 1/2 cup hot caramel ice cream topping
  • 16 ounces 70% cacao dark baking chocolate, chopped
  • 1 cup heavy whipping cream
  • 2 tablespoons butter
  • 4 chai tea bags
  • 2 tablespoons baking cocoa
  • 3 ounces milk chocolate, melted
  • 2 tablespoons finely chopped crystallized ginger


  • Preheat oven to 350°. In a large bowl, mix pretzels and brown sugar; stir in butter. Press crumbs onto bottom and up sides of greased 9-in. fluted tart pan with removable bottom. Bake 12-15 minutes or until golden brown. Drizzle caramel topping over crust; cool on a wire rack.
  • Place dark chocolate in a large bowl. In a small saucepan, bring cream and butter just to a boil; remove from heat. Add tea bags; let stand 10 minutes. Discard tea bags.
  • Reheat cream mixture just to a boil. Pour over dark chocolate; let stand 5 minutes. Stir with a whisk until smooth. Pour 1-1/2 cups ganache into prepared crust. Refrigerate, covered, 1 hour or until firm. Press plastic wrap onto surface of remaining ganache. Refrigerate 35-40 minutes or until firm enough to shape.
  • Shape reserved ganache into sixteen 1-in. balls; roll in cocoa. Drizzle milk chocolate over tart; sprinkle with ginger. Arrange truffles around edge of tart. Refrigerate until serving.

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  • Kira
    Mar 4, 2021

    Absolutely decadent! I recently got a tart pan and was looking for a few recipes to try. The instructions were a bit confusing for a new baker, like myself, as two different butter measurements were listed in the ingredients but the instructions did not specify which amount to use for the crust vs the ganache. Other than that, this was very simple to make and I plan to experiment with it in the future!