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Chocolate Stout Caramel Tart with Pretzel Crust

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Ingredients
  

For the Crust:

  • 3 ½ cup 4.5 wt oz mini pretzel twists
  • 2 tbs brown sugar
  • 8 tbs melted butter

For the Chocolate Layer:

  • 10 wt oz dark chocolate 62% cocoa content
  • 1/3 cup chocolate stout
  • 3 tbs heavy cream

For the Caramel Layer:

  • 2 cups white sugar
  • 12 tbs unsalted butter cut into cubes
  • 1/3 cup heavy cream
  • ¼ cup chocolate stout

Instructions
 

  • Preheat oven to 350.
  • Add the pretzels and the brown sugar to a food processor, process until just crumbs.
  • While the food processors is running, add the melted butter, process until well combined.
  • Add the mixture to a 9-inch tart pan. Starting with the sides, press the pretzel mixture into an even layer.
  • Bake at 350 for 12 minutes or until dark golden brown.
  • Remove from oven, allow to cool.
  • In the top of a double boiler add the chocolate, stout, and cream. Stir until melted and well combined. Pour into the crust in an even layer, chill until set.
  • In a sauce pan add the sugar. Stir until melted. The sugar will clump before it melts, just keep stirring. Once the sugar has melted, stop stirring (you can swirl the pan to prevent burning) and allow to boil until the sugar reaches 350 on a candy thermometer. This happens quickly, stay close.
  • Remove from heat and immediately stir in the butter, cream and stout. Allow to cool for 15 minutes. Pour over chocolate lay, refrigerate until set, about 3 hours. Chill until ready to serve. Tart is best made a day ahead of time.

Notes

The caramel layer melts into a caramel sauce at room temperature. For a less messy tart, add about half the caramel to the top of the tart, reserving the rest for an alternate use, like ice cream. Store unused caramel in an airtight container in the refrigerator. Caramel will keep for up to three weeks.