Chocolate Peanut Butter Pretzel Tarts for Two

To make the crust, combine the butter, flour, pretzels, salt and sugar in a food processor with a steel blade and pulse just until it resembles coarse crumbs. Slowly pour in the ice water and pulse just until combined and a dough ball forms. Wrap the dough in plastic wrap and refrigerate for at least one hour.

Preheat the oven to 350 F.

When the dough is ready, divide it in half. Roll out each half on a well floured surface, to about a 5″ circle and place into two mini (approximately 4 3/4″) tart pans, ideally with a removable bottom. Prick the bottom of the tart a few times with the tines of a fork and bake for 35 minutes. Remove from oven and allow to cool.

Make the filling by adding the cream cheese, chocolate peanut butter spread, sugar and milk to a bowl. Mix until completely combined and smooth. Pour the mixture equally into the two cooled tart shells. Refrigerate for a few minutes to set and sprinkle a bit of extra crushed pretzels on top of each, if desired.