Salted Chocolate Tart with Kettle Chip Crust. Get ready.
Chocolate and salt. It’s epic. Now imagine chocolate, salt and a little bit of extra pizzazz from a potato chip. I mean, what more could you POSSIBLY ask for in life.
A few months ago I headed up to one of my favorite cities in the whole country… Portland. I was there as a guest of Kettle Brand and it was my job to taste test each and every Kettle Chip ever created. Okay so no one actually asked me to do that, but I thought it was my civic duty to be well versed with every chip imaginable.
For those of you who have never had a a Kettle Chip…. drop whatever you’re doing, run to the market, and grab at least 3 different varieties and take a bite. You life will forever change. I’m particularly fond of the Honey Dijon, Sea Salt and the Jalapeño Jack variety. They come in numerous sizes, and the one that says sharing size… it’s most definitely a single serving. So don’t feel guilty when you polish off a bag on your own. It’s no biggie in the grand scheme of life.
Anyways…. now that we’re all very aware of my Kettle Chips obsession… let’s move on to this tart.
Kettle Chips asked me to create a classic holiday recipe using a variety of chips. I racked my brain for days, and came up with about 2374 ideas that would be brilliant (in my humble opinion) but eventually settled on this classic Salted Chocolate Tart with Kettle Chip Crust. Say whaaaaaat. Things just got crazy.
I went there. I’m not turning back. And I can pinkie promise you that you’ll be totally into these. The extra hint of salt and flavor that comes from the chips is perfection alongside the decadent chocolate filling. Trust me. You need this in your life stat.
- 1 "Sharing Size" bag Kettle Chips, Sea Salt flavor
- 5 tablespoons unsalted butter, melted
- 1/4 cup all purpose flour
- 1/4 cups heavy cream
- 10 ounces semisweet chocolate chips
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 8 ounces bittersweet chocolate chips
- 1 cup heavy cream
- Preheat oven to 350 degrees.
- In a food processor, pulse the potato chips until they are finely ground. Add the melted butter and flour and pulse for 30 seconds to combine.
- Press the potato chip crust into the bottom and sides of a 9-inch tart pan.
- Transfer to the pre-heated oven and bake for 12 minutes. Remove from the oven and set aside to cool.
- Combine the cream and chocolate chips in a medium pot over medium heat and warm the cream until the chocolate starts to melt. Whisk these 2 ingredients together until completely smooth. Add the eggs, vanilla and salt and continue to whisk until smooth over medium heat.
- Once smooth, remove the pot from the heat and pour the Chocolate Filling mixture into the cooled tart shell and place it back into the oven and bake for 22-25 minutes. Remove it from the oven and let cool for 30 minutes.
- Heat the cream in a small saucepan and add the chocolate. Whisk together over medium heat until the mixture is smooth and all the chocolate has melted.
- Pour this mixture over the middle of the chocolate tart and use an offset spatula to spread it around evenly.
- Let the entire tart chill overnight in the refrigerator.
- Dust with flaky sea salt before slicing and serving.
I am so excited you are making one of my recipes and I would love to see how it turns out. Make sure to share it on instagram and tag me @whatsgabycookin so I can see your masterpiece!