Milk Chocolate Ganache Tart

I’m a milk chocolate lover in world dominated by dark chocolate fans. I love the smooth, creamy richness of good milk chocolate. This recipe spotlights that luxurious, silky goodness better than any other chocolate dessert I have ever tasted. It amazes me that it only requires five ingredients.

The dense, chocolaty filling is a classic ganache and is foolproof. The simple crust, made from crushed pretzels, is crunchy with just the right amount of saltiness to temper the richness of the decadent filling. It, too, is foolproof.

Since the chocolate plays such an important role in this recipe, buy a good brand. I prefer the creaminess of European style milk chocolate. Of course, you could splurge on some super premium European milk chocolate, but in Las Vegas, the large bars of Belgian chocolate sold by Fresh & Easy Markets are perfect for this. The Cadbury and Green & Black’s brands are also good and will give equally superb results. For the best result, avoid Hershey-style chocolate or supermarket brand milk chocolate chips.

This tart is so perfect just as it is that it really doesn’t need a sauce or garnish, but if you insist, a scoop of premium vanilla ice cream wouldn’t hurt.

Milk Chocolate Ganache Tart
2 cups coarse pretzel crumbs
1 stick very soft butter
½ cup powdered sugar

12 oz. good quality milk chocolate
8 oz heavy cream
½ stick (4 tablespoons) butter

To make the crust combine the pretzel crumbs, soft butter and powdered sugar. Using finger tips, rub together until combined and the mixture forms large, coarse crumbs. Place in a tart or pie pan and with the back of a small glass, firmly press the crumbs evenly in the bottom and up the sides of the pan.

Bake for about 10 minutes in a 350 degree oven until the edge of the crust just begins to brown. Remove from the oven and set aside while preparing the filling.

To make the filling, coarsely chop the chocolate and place in a medium bowl with the butter. In a small pan bring the cream just to a boil and pour over the chocolate and butter. Let sit for about 5 minutes and gently stir with a spatula until the chocolate has completely melted and the mixture is smooth. Do not use a mixer or a whisk to minimize creating bubbles or beating excess air into the mixture.

Pour into the cooled crust and refrigerate overnight. To serve, slice into small wedges.

Serves 8-10

    • Charlie
    • June 9th, 2015

    Could I get away with using no sugar in the crust?

    • I’ve never made the crust without it, but I don’t see why not. You might want to crush the crumbs finer than I have here to help the crumbs stick together a little better. The sugar partially caramelizes while the crust bakes which helps hold the crumbs together.

    • TMc
    • August 3rd, 2014

    Dang it! I didn’t have any heavy cream on hand so I’m hoping the half ‘n half I used instead will work just as well. And…that crust is uh-mazing! Ugh, this pie better taste like crap so I won’t want to make it again Ü Thanks so sharing the recipe!

    • Diane
    • August 25th, 2013

    My husband is a dark chocolate snob while I remain a steadfast milk choc. lover. I’m going to try this using semi-sweet choc. and see if I can satisfy the both of us! It looks so yummy!

    • Just use the highest quality chocolate you can find and you can’t go wrong. Let us know how it tuned out!

    • Ana
    • December 31st, 2012

    I love how easy and simple is this recipe. This tart is delicious , i used some crackers for the crust since i don’t have pretzel crumbs or graham crackers in my country , still tasted delicious and look like i spent a lot o time doing it 🙂

    • Betty
    • April 5th, 2012

    This looks divine!

    • Cumpikia
    • March 5th, 2012

    Oh, such a tempting recipe. The combination of salty pretzels and sweet milk chocolate makes it sinfully good. I made it with leftover Lindt Easter bunnies. Mmmmm…..

    • Dianne Rodrigues
    • February 7th, 2012

    I made this over this past weekend. It could not have been eaiser to make, and tastes like a million bucks! It has a great wow factor, when serving guests. I recommend this recipe with a 5 star rating!

    • hoodl
    • January 22nd, 2012

    I made the tart early this morning and served this evening — absolutely fantastic! No need for the peanut butter I suggested in an earlier comment. Very easy, very elegant, utterly delicious. Thanks!

    • rose
    • January 20th, 2012

    what size is the tart pan or pie pan that was omitted thanks rose

    • This one was made in a standard 9 inch tart pan. Just adjust the height of your crust edge slightly if you’re using a different size or type of pan.

    • hoodl
    • January 9th, 2012

    I love milk chocolate too, and dark chocoholics are such snobs about it! What if you used peanut butter filled pretzels, so you have the chocolate and peanut butter?

    • That could be very good! You might want to give the bottom of the tart pan a little spritz of non-stick spray to aid in releasing the slices.

        • hoodl
        • January 9th, 2012

        Good idea. I’m going to make this next week for my mom’s birthday, and she’s a big peanut butter & chocolate fan! Thanks for the recipe!

    • darr molo
    • November 5th, 2011

    is there any alternative to pretzel crumbs

    • Yes….any type of cookie or cracker crumb would work equally well. You might try graham crackers, vanilla wafers, Ritz crackers or just about any crisp, dry cookie or cracker that you like. Plain, coarse French bread crumsb would be interesting, as well. I have also substuted finely chopped nuts for half of the crumbs in this recipe and that worked very well. The pretzel crumbs are nice with this filling since the salt on the crackers plays well with the richness of the filling. Take a look at my recipe for pecan/graham cracker crust here for another variation.

  1. This looks fantastic!!! Into my bookmarks it goes!
    *kisses* HH

  2. I really want a piece of this right now… wish I had everything in the cupboard to make this ….in love with the picture too xo!

  3. That tart looks really delicious. Im drooling just now!


  4. fantastic… would take milk chocolate over dark any day, in fact, would probably turn down the dark… this is just the best chocolate dessert I have seen in a long time….thanks

    • poppy
    • February 15th, 2011

    I totally agree with you on the world domination of dark chocolate! Its like as we grow up we are supposed to like the more sophisticated dark chocolate! But I love milk chocolate! I almost always sub milk chocolate in recipes that call for dark – I love that I don’t have to in this recipe! Can’t wait to try it! Poppy

    • I lived and worked in England for a while. I just adore the Galaxy brand of chocolate that you have available. It’s difficult to find here in the States, but when I find it I stock up. Plain Galaxy brand milk chocolate would be just superb in this recipe!

  5. Milk chocolate will always be my favorite. Man this looks good and so easy to put together. Love the pretzel crust.

  1. January 6th, 2012

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