Gluten Free Chocolate and Peanut Butter (or Caramel) Tart with Pretzel Crust + Video

Ingredients:

• 1 recipe Gluten Free Pretzel Pie Crust
• 1/2 cup Gluten Free Chocolate Ganache*
For the Peanut Butter Filling:
• 2/3 cup creamy (or chunky) natural gluten free peanut butter (salted)
• 6 tablespoons confectioners' sugar
• 1/4 teaspoon pure vanilla powder
For the Optional Caramel Filling:
• 1/2 cup granulated sugar
• 1/4 cup gluten free brown rice syrup (Lundberg's) (or light corn syrup)
• 1 cup heavy cream
• 1/8 teaspoon salt
• 3/4 teaspoon pure vanilla extract

Instructions:

1. Make the pie crust as instructed at the above link.
2. While the crust cools, make half a recipe of the chocolate ganache as instructed at the above link. Pour 1/2 cup into the crust and spread to evenly distribute. Refrigerate for 45 minutes or longer or until mostly set.
3. If using the peanut butter filling, add the peanut butter, confectioners' sugar, and vanilla into a mixing bowl fitted with the paddle attachment (if you have one). Using your electric mixer, beat all of the ingredients together until smooth and creamy. Once the ganache is set enough, spread the peanut butter filling on top, allowing the chocolate ganache to show around the edges. Using your fingers, bring the peanut butter filling closer to the edges where needed. (It won't stick to your fingers.)
4. If using the caramel filling, be sure the chocolate ganache is completely set. Then, in a small saucepan, using a wooden spoon, stir together the sugar, brown rice syrup, cream, and salt. Cook over medium heat, stirring constantly until it reaches 235°F. (A good way of testing the caramel is to drop a piece into a glass of water. If the caramel is the consistency of a soft, doughy ball, it is ready. If it is too soft and the ball collapses, cook longer, until it rolls into a soft ball once removed from the cold water.)
5. Remove from the burner and stir in the vanilla. Set aside to cool for about 5 minutes. Pour over chocolate ganache and spread evenly, allowing some of the ganache to show around edges.
6. Microwave about 2 tablespoons of chocolate ganache on low heat to soften. Drizzle over the top of the tart. Break up about 3 additional pretzels and crumble over the top.
7. Refrigerate for at least one hour or until set. It slices up much cleaner when refrigerated and the filling is not as gooey. Alternatively, allow the tart to rest for 1 hour to soften the crust just enough to make it easier to cut. Then serve gooey/at room temperature.

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