The Cleanse.

One slice of tart never made anyone fat. One day of exercise never made anyone fit. The magic happens somewhere in between.

I am a firm believer in eating the foods that you love in moderation while balancing it with exercise. No cutting out carbs, no avoiding pizza like the plague, no cabbage soup, no meal replacements, no swearing off cookies, no pills. Just good old fashioned eat your dang food groups! And make sure to indulge every once in a while!

Eating is easy, exercise isn’t. We only ever have time to work, cook and clean anyway so why not work exercise in there somewhere?

Forget Jillian Michaels, forget Ab-Doer, forget Bow-flex! Just clean!

Jiggly arm fat? Try some bathtub scrub pushups and dish brush bicep curls.

Mummy tummy? Bust out the Pledge and do some floor wax planks and silver polishing sit ups.

Thunder thighs? Do some laundry lunges and Windex squats.

Throw in some vacuum cardio for good measure and finish it all off with duster stretches.

You’ll look fabulous and so will your house! Your thighs will thank you and so will your floors!

While you bask in the glittery glow of your immaculate house and soak your tired feet, why not indulge a little? Slice yourself off a piece of this Chocolate Covered Peanut Butter Pretzel Tart. A crumbly salty pretzel cookie crust with a rich chocolate ganache filling swirled with smooth peanut butter.

Come on. You deserve it.

Chocolate Covered Peanut Butter Pretzel Tart

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.

To make the ganache put the chopped chocolate in a heatproof bowl and set it aside. In a small sauce pan combine the cream and butter and heat it on medium heat. When it comes to just a boil pour it over the chocolate, cover it and let it sit for 3 – 5 minutes. Whisk in the chocolate until it all melts and you’re left with a smooth pudding like consistency. Pour it into the cooled tart shell and smooth it out with a spatula.

Melt the peanut butter slightly in the microwave until it’s runny. Pour it over the chocolate ganache and drag a knife through it to create swirls. Chill it for 10 – 15 minutes to set the filling. Enjoy!

63 thoughts on “The Cleanse.

  1. Nikki @ The Tolerant Vegan

    I agree with you 100% and this tart is the prettiest thing I’ve seen in a long, long time!

  2. RecipeNewZ

    Amazing tart: it looks like a work of art! Using pretzels for crust is simply brilliant! And I love your clean workout philosophy Have a wonderful, clean and delicious weekend!

  3. Arbine

    This tart looks so freakin’ delicious! I love sweet and salty desserts. I also totally agree with you about living a balanced life and doing things in moderation. Hope you have a lovely day!

  4. Cornelia

    I love how you sell your tart. Sounds like a brilliant 50s ad. I imagine elevator music in the background and someone with a sparkle in their teeth winking at the end. Love it.

  5. Isabelle @ Crumb

    Amen, sister! It’s as simple as eating less and moving more, though I think it’s one of those things that is usually easier said than done. It really does work, though.

    PS: I just checked and an hour of vacuuming burns 185 calories. That’s all the motivation I needed.

  6. thyme (sarah)

    Wow. I absolute love this. I want this…and I think I shall just have to make it ….soon. Gorgeous photography.

  7. Annes Kitchen

    Great post! I’m a firm believer in the “kitchen workout”, kneading, scrubbing and lifting bags of flour Beautiful photos my dear! x

  8. Katie

    Oh geeze! I love that you’ve used pretzels in the crust. I made chocolate peanutbutter pretzel brownies recently, and they were fab, but the pretzels got totally soft the day after. Using them as the base is such a great idea. Thanks so much for the recipe!

  9. Shumaila

    I love your idea of working and exercising.Windex squats and duster stretches here I come. And I am pinning this tart too to celebrate all the hard work!

  10. Jill Silverman Hough

    Amen to all THAT. And, I recently discovered your blog and have to say, your photography is amazing, especially the light and the propping. Really inspiring–thank you!

  11. kita

    Why hello smexy! I will never look that good doing windex squats but I wont deprive myself a slice of this either!

  12. Liren

    Amen! You and I share the same food philosophy – and this pie has my name written all over it. Peanut butter? Pretzels? Chocolate? Oh my!

  13. Amy

    What a prescription! Mum always said ‘everything in moderation’ and I really do believe her. Even as a health (actually weight loss) professional I encourage my patients to embrace a life of moderation, and ease their way to a healthy weight. Life would be nothing without a slice of tart every now and again

  14. Jessica

    I couldn’t agree with your philosophy any more! And OMG this looks SO GOOD. I NEED to make this, and soon!

  15. Joe

    This tart looks great, but how the heck did you roll out this crust? It completely crumbled when I tried to roll it out. And yes, I used the two sheets of wax paper. I ended up just dumping the mixture in the tart pan and formed the crust with my fingers. Hope it works out.


    1. Lindsey

      That’s too bad Joe! My dough was crumbly but it still held together quite nicely. Perhaps the chunks of pretzel were too big? I’ve had success in just patting the dough into the pan instead of rolling it out. I hope it works out!

  16. Robin

    I was immediately inspired to make this so I bought the ingredients yesterday and put the crust together and left it in the refrigerator overnight. Now I’m trying to roll it out but even though it’s been sitting out for at least 30 minutes, it’s still very hard. I followed the directions exactly. Help!

    1. Lindsey

      Hi Robin! No need to panic, the dough just needs a little extra time to soften. I beat mine up with my rolling pin and worked hard to roll it out. It’s definitely a work out! The more you handle it the faster it will soften.

  17. Tzippy R

    Looks AMAZING! cant wait to make it! how long will this last in the fridge? can I keep the crust in the freezer overnight or a few nights? Im having a 10 person meal and I want to make it ahead…

    1. Lindsey

      You can definitely keep the crust in the freezer overnight. If you want to freeze it longer I’d recommend wrapping it in plastic wrap to keep the shell from absorbing freezer smells. I’d guess the finished tart would keep in the fridge for about a week as long as it’s covered. Good luck with your dinner party!

  18. Wendy

    I Made this tart for a Neighborhood party. It was delicious and got rave reviews. My only recommendation would be to double the chocolate and peanut butter portion of the recipe.

  19. Alanna {The Bojon Gourmet}

    Oh my, this tart looks spectacular!! Gorgeous photos. Yum! Your philosophy on exercise is the same as my boyfriend’s.

  20. Alice @ Hip Foodie Mom

    OMG, I love this!!! And I totally agree with you! Eat in moderation while balancing it with exercise. Word up yo! I always say if you deny yourself your fave foods, one day you will flip and find yourself eating cookies and hiding in your closet!

  21. Sylvia

    I’m going to make this for my yearly tea party! The one guest who has a chocolate allergy has moved , so no more restrictions!!! Yeah!

  22. Fatemeh

    i am currently making this and the crust is a bit dry to form the flattened ball, it just keeps crumbling. any advice?

    1. Lindsey

      It helps to use the plastic wrap to form a lose ball then flatten it once it’s wrapped. Less mess and you don’t have to worry about it crumbling. Have fun!


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