# Components:
→ Pretzel Crust
01 - 1 ½ cups salted pretzels, finely crushed
02 - ⅓ cup unsalted butter, melted
03 - 3 tablespoons brown sugar
→ Pumpkin Chocolate Filling
04 - ½ cup pumpkin puree
05 - ½ cup heavy cream
06 - ½ cup dark chocolate, chopped
07 - 2 tablespoons granulated sugar
08 - 1 large egg
09 - ½ teaspoon ground cinnamon
10 - ¼ teaspoon ground nutmeg
11 - ¼ teaspoon ground ginger
12 - 1 teaspoon vanilla extract
13 - Pinch of sea salt
→ Topping
14 - 2 ounces dark chocolate, melted (for drizzling, optional)
15 - Flaky sea salt (optional)
# Method:
01 - Preheat oven to 350°F. Lightly grease a standard muffin tin or tartlet pans.
02 - In a mixing bowl, combine crushed pretzels, melted butter, and brown sugar until the mixture resembles wet sand.
03 - Press about 2 tablespoons of crust mixture firmly into the base and sides of each muffin cup.
04 - Bake crusts for 8 minutes, then remove pans from oven and allow crusts to cool slightly.
05 - Warm heavy cream in a small saucepan until steaming; remove from heat and add chopped chocolate, stirring until smooth.
06 - In a separate bowl, whisk together pumpkin puree, granulated sugar, egg, cinnamon, nutmeg, ginger, vanilla extract, and a pinch of sea salt. Gradually fold in the chocolate-cream mixture until evenly combined.
07 - Divide the pumpkin chocolate filling evenly among the prepared tartlet crusts.
08 - Bake for 12 minutes or until the centers are just set. The filling will continue to firm as it cools.
09 - Cool tartlets in the pan for 15 minutes, then gently remove and transfer to a wire rack to cool completely.
10 - Drizzle tartlets with melted dark chocolate and sprinkle with flaky sea salt if desired. Refrigerate for at least 20 minutes before serving.
