115 grams unsalted butter
1.25 cups coarsely crushed thin pretzels
3/4 cup icing sugar
1/2 cup plain flour
1 large egg
2oz dark chocolate, melted
300ml heavy cream
200 grams dark chocolate, chopped
extra pretzels for serving
Beat butter with 3/4 cup of pretzels and icing sugar in a standing mixer at low speed until creamy. Beat in the flour and egg.
Add remaining 1/2 cup of pretzels. Be sure to leave some in tact.
(Alternatively, I used a food processor, following the same steps until the last 1/2 cup of pretzels, which I stirred in.)
Flatten dough between 2 sheet of plastic wrap and refrigerate until chilled, approximately 30 minutes.
Preheat oven to 350F / 170C.
Roll out dough to a 12inch round. Peel off top sheet and invert over a 10inch fluted tart pan with removable base.
Press dough into corners and patch any tears. Trim any overhang.
Refrigerate 30 minutes or until firm.
Line shell with parchment paper and fill with pie weights. Bake for about 30 minutes or until nearly set. Remove paper and weights and bake for another 10-15 minutes longer, until the shell is firm. (Put foil over the edges if they are browning too much.) Let shell cool completely.
Brush melted chocolate over the bottom and sides of the shell. Refrigerate until set, about 10 minutes.
In a medium saucepan, bring the cream to a simmer. Remove from heat then add the chocolate. Let stand for 5 minutes then whisk until smooth. Transfer to a bowl then let cool to room temperature.
Pour filling into shell then refrigerate until set, about 4 hours. Spinkle lightly with crushed pretzels before serving.