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
Chai Truffle Tart
Chai Truffle Tart
Prep Time
40 min
Cook Time
15 min
Yield
16 servings
Ingredients
- 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
Directions
- 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.
Nutrition Facts
1 piece: 392 calories, 28g fat (17g saturated fat), 46mg cholesterol, 286mg sodium, 40g carbohydrate (26g sugars, 3g fiber), 4g protein.
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