We don’t go for the traditional Thanksgiving desserts around here, we aren’t really a pie family. If I’m going to consume those calories then I want chocolate, not pumpkin! So here is this year’s Thanksgiving dessert at the Johnson house in all it’s glory! It comes from a blog called “The Sweet Talker” and it is delicious, especially with a big dollop of Cool Whip on top.
1/2 cup unsalted butter, at room temperature
3/4 cup powdered sugar
1 1/2 cups crushed pretzels
1 1/2 cups flour
8 ounces semisweet chocolate, chopped (she cheated and used chocolate chips and so did I!)
3/4 cup heavy cream
2 tablespoons unsalted butter
1/2 cup smooth peanut butter
1 To make the crust, beat together butter, powdered sugar and half of the crushed pretzels until creamy. Mix in flour, egg and remaining pretzels, making sure to leave some pretzel pieces intact for added crunch. Form dough into a flattened ball, wrap it in plastic and chill for 1 hour or overnight.
2 When you’re ready to roll out the tart shell, take the dough out of the refrigerator and let it sit for a few minutes to make the dough more workable. Butter a 12″ round fluted tart pan with a removable bottom. Sandwich dough between 2 pieces of wax paper and roll out into a 15″ circle. Once sheet of dough is centered in prepared pan, press it into corners of pan and fold excess dough back over sides to create a nice strong double edge crust, making sure to keep dough level with edge of pan. Pierce dough a few times with a fork and freeze for 1/2 hour.
3 Preheat oven to 375 and position rack in center. Butter the shiny side of a piece of aluminum foil and fit it buttered side down tightly against the inside of the tart shell. Place tart on a baking sheet and bake for 20 – 25 minutes. Remove foil and bake for another 10 minutes until edges are golden brown. Transfer tart to rack and let cool completely before filling.
4 To make the ganache, put chopped chocolate in a heatproof bowl and set aside. In small saucepan, combine cream and butter and heat over medium heat. When it comes to just a boil, pour it over chocolate and let sit for 3 – 5 minutes. Whisk together until it all melts and you’re left with a smooth pudding like consistency. Pour it into cooled tart shell and smooth with spatula.
5 For the swirl, melt the peanut butter slightly in microwave until it’s runny. Pour it over the chocolate ganache and drag a knife through it to create swirls. Chill for 10 – 15 minutes before serving to set the filling.