by Chef Matthew Krenz

My father worked for a chocolate company when I was growing up. We always joked that there was a magical closet at our house — one filled to the brim with chocolate and candies any kid would spend their saved up lunch money on. Pops always had a sweet tooth, and after tasting my grandmother’s cakes, it started to make sense. Something my Pops always made during the holidays was a rolo, melted on a butter snap pretzel with a pecan pressed on top, what he called a poor man’s turtle. They were delicious. This is a version of that sweet treat my father made for us all those years in honor of him. I hope you enjoy it, and feel free to fine tune it to your family’s memories. Cheers! 

Pretzel Turtle Tart
Serves 6-10

Ingredients:
1 ½ c. flour
¼ c. Dutch process cocoa powder
1 tsp. sea salt, fine 
½ c. powdered sugar, plus more for dusting
10 tbsp. softened unsalted butter
2 egg yolks, room temperature 
1 tsp. vanilla extract 
16 oz. heavy whipping cream 
18 oz dark chocolate pistoles
10 oz. jar caramel sauce
1 ½ c. pretzels, crushed (I used peanut butter pillow pretzels)
2 c. pecans, toasted

1. In a bowl, mix salt, cocoa, and flour together.
2. To a separate mixing bowl, add your powdered sugar, egg yolks, butter, and vanilla extract. Using a mixer with a paddle attachment, beat until fully combined and fluffy/pale. Add in your dry mix and blend until combined.
3. Coat a silpat with powdered sugar to prevent sticking. Turn the dough out onto a silpat, sprinkle with powdered sugar on top, and roll out to ¼” thick.
4. Flip into an 11-inch tart shell with a removable base. Fill in any areas where it is cracked or broken on the sides. Let chill in the fridge for 30 minutes.
5. Remove from fridge and, using a fork, poke holes in the bottom of the crust. Bake at 350°F for 18-20 minutes or until cooked through. 
6. Spread caramel sauce over the base of the tart, then top with pretzels and pecan bits. Allow to set in the fridge.
7. Meanwhile, gently heat cream in a sauce pot, taking care not to let it boil. Add chocolate pistoles to a heat-safe bowl and pour warm cream over the chocolate. Let sit for a few minutes, then uing a whisk, stir and blend until it thickens up to a thick ganache.
8. Pour chocolate cream on top of the caramel and pretzels in the base of the tart, then place pecan halves around the top. Refrigerate at least a few hours or overnight, then slice and serve.