It was the perfect combination of sweet and salty!
Chocolate Covered Peanut Butter Pretzel Tart via Hot Polka Dot Makes 1 12 inch tart Source: My imagination
1/2 cup unsalted butter, room temperature 3/4 cup powdered sugar 1 1/2 cup crushed pretzels 1 1/2 cup flour 1 egg 8 ounces semisweet chocolate, chopped 3/4 cup heavy cream 2 tbsp unsalted butter 1/2 cup smooth peanut butter
In a large bowl with an electric mixer, beat together the butter, powdered sugar and half the crushed pretzels until it's creamy. Mix in the flour, egg and remaining pretzels making sure to leave some pretzel pieces intact for added crunch. Form the dough into a flattened ball, wrap it in plastic wrap and chill it for 1 hour or overnight.
When you're ready to roll out the tart shell take the dough out of the refrigerator and let it sit for about 10 minutes to take a bit of the chill off. Butter a 12 inch round fluted tart pan with a removable bottom and set it aside. Sandwich the dough between 2 large sheets of wax paper and roll it out into a 15 inch circle. Rolling it out with wax paper helps you avoid sticky dough, messy flour, reduces cracks and makes it easy to turn it over into the tart pan. Once the sheet of dough is centered in the prepared tart pan press it into the corners of the pan and fold the excess dough back over the sides to create a nice strong double edge crust, making sure to keep the dough level with the edge of the pan. Pierce the dough a few times with a fork and freeze it for half an hour.
Preheat the oven to 375 degrees and position a rack in the center. Butter the shiny side of a piece of aluminum foil and fit it buttered side down tightly against the inside of the tart shell. Place the tart on a baking sheet and bake it for 20 – 25 minutes. Remove the foil and bake it for another 10 minutes until the edges turn golden brown. Transfer the tart to a rack and let it cool completely before filling.
4 lbs. of broccoli (I used 3 large bunches)
Kosher Salt & Pepper
4-5 Garlic cloves
Preheat oven to 425 degrees.
Take the broccoli and cut into florets and place on cookie
Peel the garlic cloves and slice. Add the slices to the broccoli.
Drizzle the broccoli and garlic cloves with olive oil (about
4 Tbsp., just eyeball it), then sprinkle with kosher salt and pepper.
Roast for 20-25 minutes until the broccoli tips turn brown.
When the broccoli comes out of the oven drizzle a couple of Tbsp.
of olive oil over the top.Then zest a
lemon over top, and juice half of the lemon over it. Finally grate some fresh Parmesans
over top (about 1/3 cup). This is definitely best when hot.