CHOCOLATE & PRETZEL TART BITES

MAKES 14 BITES PREP + COOK 30 MINS + REFRIGERATION

✦ 150g plain chocolate biscuits

✦ 60g salted pretzels, plus 14 lightly salted pretzels, extra

✦ 125g butter, melted

✦ 2 tsp Dutch-processed cocoa

CHOCOLATE FILLING

✦ 300ml thickened cream

✦ 200g milk chocolate, coarsely chopped

✦ 100g dark chocolate, coarsely chopped

1 In a food processor, pulse biscuits and pretzels until fine crumbs form. With motor operating, add butter. Process until combined. Press mixture over base and sides of an 11cm x 35cm loose-based rectangular fluted tart pan. Refrigerate 15 mins until firm.

2 CHOCOLATE FILLING In a heatproof bowl, over a saucepan of simmering water, combine cream, and milk and dark chocolate. Stir until melted and smooth.

3 Place tart pan on an oven tray. Pour in filling. Position extra pretzels in rows on filling. Cover and refrigerate 6 hours or overnight until set.

4 Just before serving, dust tart with cocoa. Cut into 14 squares.