chocolate & pretzels

as you're busy planning your thanksgiving menu, here's a little treat to make you drool! after thursday, when you need a break from all things pumpkin and turkey, try making this rich, salty, sweet dessert. this recipe is adapted from an old issue of Food & Wine magazine and we decided peanut butter was a perfect addition to the pretzel and chocolate combination.

check out the latest post in our mad props series here - a warm german scene with gold crackle plates, weisswurst and sauerkraut.

finally got to the new amsterdam market for the smorrebrod table 2010 and the rye bread project which was great! also got to meet fellow big leo food stylist Heidi Johannsen and taste some of her delicious and beautiful tea from Bellocq.

Chocolate Pretzel Tart

serves 8

1 stick unsalted butter, softened

1 1/4 cups coarsely crushed pretzels

3/4 cup confectioner's sugar

1/2 cup whole wheat pastry flour

1 egg

1/4 cup creamy peanut butter

1 1/2 cups heavy cream

3/4 lb bittersweet chocolate, chopped

2 tbs maldon sea salt for garnish

in the bowl of an electric mixer fitted with the paddle attachment, beat butter with 3/4 cup pretzels and confectioner's sugar on low speed until creamy. beat in flour and eggs. add remaining 1/2 cup pretzels and mix, leaving some pieces intact. flatten the dough between two sheets of plastic wrap and refrigerate until chilled, at least 30 minutes.

preheat oven to 350 degrees F. roll out the dough between the sheets of plastic wrap to a 12-inch round. peel off the top sheet and invert dough over a 10-inch fluted tart pan with removable bottom. press the dough into the corners and patch any tears. trim the overhanging dough and refrigerate for 30 minutes. line the shell with parchment and pie weights or dried beans and bake 30 minutes. remove the parchment and bake 8-12 minutes more or until firm and set. let the shell cool completely. using a small offset spatula, spread the peanut butter into a thin even layer and refrigerate while making the chocolate filling.

in a medium saucepan, bring the cream to a simmer. turn off heat and add chocolate, let stand 5 minutes. whisk until completely smooth. let filling cool slightly before pouring into the shell and smoothing with spatula. sprinkle with sea salt and refrigerate until set, at least 4 hours.