Salted Pretzel Peanut Butter Mousse Tartlets

Ingredients

Pretzel crust

• 1½ cups (130 g) finely crushed pretzels
• 5 tbsp unsalted butter, melted
• 2 tbsp brown sugar

Peanut mousse

• 4 oz (115 g) cream cheese, softened
• ½ cup (125 g) smooth conventional peanut butter, not runny natural peanut butter
• ¼ cup (30 g) powdered sugar
• ½ tsp vanilla extract
• ¾ cup cold heavy cream

Chocolate finish

• 2 oz (55 g) dark chocolate, chopped
• 3 tbsp heavy cream
• 2 tbsp crushed pretzels
• ⅛ tsp flaky sea salt

Equipment

Six 4-inch tartlet pans, mixer, saucepan

Allergens and ingredient notes: Peanuts, milk, wheat; chocolate may contain soy.

Step by step

1. Heat the oven to 350°F (175°C). Mix the fine pretzel crumbs, melted butter, and brown sugar until evenly damp. Divide among the tartlet pans and press firmly across the bases and up the sides.
2. Bake for 10 minutes until fragrant. Cool completely in the pans on a rack, about 30 minutes; warm crusts will soften the mousse.
3. Beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth. Whip the separate ¾ cup cold cream to soft peaks, then fold into the peanut mixture. Divide all mousse among the six crusts and refrigerate for at least 2 hours.
4. Heat the finish cream until steaming and pour over the chopped chocolate. Wait 2 minutes, stir smooth, and cool until just pourable. Divide it in narrow ribbons over the cold tartlets.
5. Sprinkle the separate crushed pretzels and flaky salt over the ribbons. Remove tartlets carefully from their pans, supporting the bases, and serve cold.

The Devotti twist: Fine pretzel crumbs create a salty baked shell, while whipped cream lightens the peanut filling instead of turning it into a dense candy layer.

Make ahead and storage

Refrigerate covered for up to 3 days. Add the loose pretzel garnish shortly before serving.

Image: AI-generated recipe illustration; homemade results and presentation will vary.