Pumpkin-Beer Caramel Chocolate Pretzel Tarts
Servings Prep Time
24mini tarts 10minutes
Cook Time
30minutes
Servings Prep Time
24mini tarts 10minutes
Cook Time
30minutes
Ingredients
Chocolate Dough
Pumpkin-Beer Caramel Filling
Chocolate Ganache
Instructions
Chocolate Ganache
  1. Place chocolate chips in a small heat proof bowl. In a small sauce pan, heat the cream until it begins to bubble on the sides. Turn off heat and pour cream over chocolate. Let it sit for a minute then whisk together until smooth. Allow the ganache to slightly cool then cover and place in fridge to set.
Chocolate Dough
  1. Butter the indentations of mini muffin tin and set aside. In a small bowl, mix together all-purpose flour, rice flour(if using), chopped pretzels, and cocoa powder.
  2. Using a handheld mixer or by hand, beat together butter and sugar until smooth. Add the egg, salt and vanilla and beat until smooth. Add the dry ingredients to the butter/sugar mix and using a spatula mix until just incorporated.
  3. With a spoon or using your hands, take some dough and roll into 3/4-inch balls and place in muffin tin. Using your thumb, press the down in the center of each indentation and again with your thumb press the dough up the sides. **If the dough is too sticky, dampen your fingers VERY lightly with water. Place pan in the freezer for 20 minutes.
Pumpkin-Beer Caramel Filling
  1. Preheat oven to 350 degrees F.
  2. In a small sauce pan, heat pumpkin beer to a medium boil and allow it to simmer for a few minutes. Keep watching until the liquid has reduced in half. Remove from heat and place in a small bowl. Using that same pan, melt the caramels, 4 tablespoons of reduced pumpkin beer (if using), and cream and whisk until smooth. Add the salt and set aside. *** If you’re not using beer, then use all heavy cream for sauce.
  3. Bake tart shell for about 8-10 minutes until dough appears dry and cooked. Remove from oven and use the handle of a wooden spoon to widen and smooth the inside of the little tart shells, pressing the dough that’s puffed up somewhat firmly against the sides. Don’t skip this step. Work quick while dough is still warm. Set aside until completely cooled. Then remove from muffin pan and set on wire rack.
Assemble Tarts
  1. Fill mini tarts with caramel 2/3 of the way and set aside ( you might have extra caramel sauce, you use it for garnish or use for ice cream later). Scoop the chocolate ganache with a butter knife or small metal spatula and scrape off excess. Top with flaky sea salt- optional or extra caramel sauce.