Dark Chocolate Pretzel Tartelettes

She elicits oohs and aahs. 

When they see her for the first time, she doesn't stand out that much. She's somewhat drab, next to her rainbow-colored counterparts. She doesn't have that special intricate detail that the others do. Nobody really stands in front of her, longing with desire for minutes on end before someone comes along to pull them away. Some would even say she's sort of a plain Jane. 

For those who decide to look beyond her drastically simple exterior and see her inside beauty, there is something different. She's not light as air, like the others. Look deep inside and what you'll see is a statement, a true personality. 

She's bold: she won't lead you on, making you believe she's something she isn't. She is also complex; you can only get to know her over time, letting every word she feeds you linger, taking the time to decipher its true meaning. She is smooth on the inside, beneath her cold, shiny surface. Her hard shell is only there to better complement the intensity she keeps hidden.

When you get to know her, she can become an addiction. You start out by saying the conversation will last two minutes or so, before you move onto something else. Such is not the case: she pulls you in, you can't get enough, and next thing you know, she's gone.

You just ate a dark chocolate pretzel tartelette.

Dark Chocolate Pretzel Tartelettes

makes five

crust recipe adapted from Food & Wine

for tartelette crust:
1/2 c. butter, softened
1 1/4 c. crushed pretzels
1/2 c. all-purpose flour
3/4 c. confectioner's sugar
1 egg

In a stand mixer or food processor, beat butter with pretzels and confectioner's sugar until light and creamy. Add flour and egg and beat until combined.

Press dough into buttered tartelette pans and refrigerate for at least one hour.

Preheat oven to 350°F/180°C. Place a sheet of parchment paper and pie weights on top of each tartelette to prevent dough from puffing up. Bake 15 minutes until edges appear golden. Remove weights and parchment paper, and bake for another 10 to 15 minutes, until crust is fragrant and golden.

Let cool and fill with ganache (see below for recipe).

Refrigerate at least two hours before serving.

for dark chocolate ganache:
200g dark chocolate, chopped
1 c. heavy cream

Place chopped chocolate in a food processor.

Scald heavy cream in a heavy bottomed saucepan (bubbles should appear at sides). Pour cream over chocolate and process until smooth.

Use immediately to fill tartelettes.