Save Mini tartlets featuring a crunchy pretzel crust, luscious pumpkin-chocolate filling, and a touch of sea salt for the perfect sweet-salty bite. These bite-sized desserts combine familiar fall flavors with fun textures for a treat that feels both comforting and special.
I first made these tartlets for a cozy autumn get-together with friends. They were such a hit that everyone wanted the recipe, especially for the crunchy pretzel crust and the creamy pumpkin chocolate filling!
Ingredients
- Pretzel Crust: 1 ½ cups (90 g) salted pretzels, finely crushed, ⅓ cup (75 g) unsalted butter, melted, 3 tbsp (40 g) brown sugar
- Pumpkin Chocolate Filling: ½ cup (120 g) pumpkin puree, ½ cup (120 ml) heavy cream, ½ cup (90 g) dark chocolate, chopped, 2 tbsp (25 g) granulated sugar, 1 large egg, ½ tsp ground cinnamon, ¼ tsp ground nutmeg, ¼ tsp ground ginger, 1 tsp vanilla extract, Pinch of sea salt
- Topping: 2 oz (60 g) dark chocolate, melted (for drizzling, optional), Flaky sea salt (optional)
Instructions
- Prepare baking pans:
- Preheat oven to 350°F (175°C). Lightly grease a standard muffin tin or tartlet pans.
- Make pretzel crust:
- In a bowl, combine crushed pretzels, melted butter, and brown sugar. Mix until the texture resembles wet sand.
- Form crust shells:
- Press about 2 tablespoons of crust mixture into the base and sides of each muffin cup to form a firm shell.
- Bake crusts:
- Bake crusts for 8 minutes, then remove from oven and let cool slightly.
- Prepare filling:
- Warm heavy cream in a small saucepan until just steaming. Remove from heat and add chopped chocolate, stirring until smooth.
- Mix filling:
- In a separate bowl, whisk together pumpkin puree, sugar, egg, spices, vanilla, and salt. Gradually mix in the chocolate-cream mixture until smooth and well combined.
- Fill tartlets:
- Divide the pumpkin chocolate filling evenly among the tartlet crusts.
- Bake tartlets:
- Bake for 12 minutes, or until the centers are just set (they will firm up as they cool).
- Cool:
- Cool tartlets in pan for 15 minutes, then carefully remove and transfer to a wire rack to cool completely.
- Finish & serve:
- Drizzle with melted chocolate and sprinkle with flaky sea salt, if desired. Chill at least 20 minutes before serving.
Save When my family tried these tartlets for the first time, they loved the surprising combination of salty pretzel and creamy pumpkin. It sparked a few laughs as everyone tried to guess the secret ingredient before I revealed the pretzel crust!
Required Tools
Food processor or rolling pin (for crushing pretzels), mixing bowls, muffin tin or tartlet pans, saucepan, whisk, wire rack
Allergen Information
Contains gluten (unless using gluten-free pretzels), dairy, and egg. Check chocolate packaging for possible nut traces.
Nutritional Information (per tartlet)
Calories: 245, Total Fat: 14 g, Carbohydrates: 29 g, Protein: 3 g
Save These pumpkin chocolate pretzel tartlets will quickly become a favorite for seasonal gatherings. Enjoy their festive look and irresistible flavor with every bite!
Recipe Guide
- → What makes the crust crunchy?
The crust is made from finely crushed salted pretzels mixed with melted butter and brown sugar, creating a crisp and flavorful shell.
- → Can I substitute the pumpkin puree?
Mashed sweet potato or butternut squash works as an alternative, though flavor and texture may change slightly.
- → How should I store the tartlets?
Keep the tartlets in an airtight container in the fridge. They maintain their texture for up to 3 days.
- → Can these be made gluten-free?
Yes, simply use gluten-free pretzels for the crust to accommodate gluten sensitivities.
- → Is it possible to garnish these tartlets?
Whipped cream adds extra indulgence, while a drizzle of melted chocolate and flaky sea salt enhance flavor.
- → Is egg essential in the filling?
The egg helps set the filling as it bakes. For an egg-free version, use a commercial egg replacer.