Pretzel chocolate tart

Ingredients for 1 servings:

• 175 g dark chocolate
• 60 g salted pretzel(s) small
• 125 g cornflakes
• 2 sheets of white gelatin
• 200 g double cream cheese
• 100 g sugar
• 150 g peanut butter
• 200 g whipped cream
• 225 g dark chocolate for the topping
• 50 g vegetable fat (Palmin)
• 28 small pretzels for decoration

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours 30 minutes; Total time approx. 4 hours 30 minutes

sweet meets salty, no baking

For the base, line a 20 x 28 cm baking sheet with cling film. Chop 175 g of chocolate and melt it in a double boiler. Crumble 60 g of pretzels and 125 g of cornflakes and stir them into the melted chocolate. Press them into the base of the cake, forming a rim. Chill for about 1 hour. For the filling, soak the gelatine in cold water. Mix the cream cheese, sugar, and peanut butter until smooth. Squeeze out the gelatine and dissolve it over low heat. Stir a little of the cream cheese and peanut butter mixture into the gelatine. Now stir the gelatine mixture into the remaining cream. Whip the cream until stiff and carefully fold it in. Lift the chocolate base out of the pan using the cling film and carefully place it on a cake plate, peeling off the film as you go. Spread the cream over the base and smooth it out. Chill for about 2 hours. Chop 225g of chocolate and melt it in a double boiler. Dip the 28 pretzels into the melted chocolate and place them on a piece of baking paper to dry. Now add the vegetable oil to the remaining chocolate and let it melt. Spread it over the peanut butter, carefully smooth it out, and place the chocolate pretzels on top. Chill for at least 1 hour. Remove from the refrigerator about 30 minutes before serving.