Now that school started, I need chocolate. Lots of it.  I am staring down another sixteen weeks of homework, papers, and projects. Like a lot of people, I relay on food to get me through this stressful time. Lately, I cannot get enough of milk chocolate. I have always considered dark chocolate to be my favorite type of chocolate, but these days milk chocolate is on my mind.

Around December I found this recipe on Food&Wine and I’ve been drooling over it ever since. Naturally, I was attracted to a milk chocolate and pretzel tart, because I am dangerously addicted to pretzel M&Ms. If, like me, you love the combination of salty and sweet, then make yourself this tart. Give the pretzel M&M bag a rest for a week. The filling in this tart is simply amazing. It’s a chocolate ganach and I don’t think I know a single person who hasn’t fallen head over heels for ganach. The way it transforms itself into this silky and decadent texture and pretty much makes itself is unbelievable. Sometimes when I am whisking away at the ganach, I lose myself in its beauty. I know that sounded corny, but I tend to get unnecessarily deep about food.

I want to give you one very important tip when making this tart. They don’t stress this enough in the recipe: it is very important to cover every crack of the dough with melted chocolate before you pour the ganach in. If you fail to do this, than the ganach will spill out. The crushed pretzels create cracks in the dough as the tart bakes so you need to cover them up before the filling goes in. I wasn’t very thorough with this step so you can imagine my face when I saw a silky stream of chocolate ooze out of my tart and on to the table. I managed to save the tart, but I still felt bad about loosing some of my ganach. But we live and learn. So next time, I will not let that happen.

Here is where you can get the recipe: http://www.foodandwine.com/recipes/milk-chocolate-tart-with-pretzel-crust