Salted Chocolate Tart with Kettle Chip Crust

Salted Chocolate Tart with Kettle Chip Crust. Get ready.

Salted Chocolate Tart with Kettle Chip Crust

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.

Salted Chocolate Tart with Kettle Sea Salt Chip Crust

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.

Potato Chip Crust

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.

Salted Chocolate Tart with Kettle Chip Crust

Salted Chocolate Tart with Kettle Chip Crust

Salted Chocolate Tart with Kettle Chip Crust

Ingredients

    For the Kettle Chip Crust
  • 1 "Sharing Size" bag Kettle Chips, Sea Salt flavor
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup all purpose flour
  • For the Chocolate Filling
  • 1/4 cups heavy cream
  • 10 ounces semisweet chocolate chips
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • For the Chocolate Ganache topping
  • 8 ounces bittersweet chocolate chips
  • 1 cup heavy cream

Instructions

    For the Kettle Chip Crust
  1. Preheat oven to 350 degrees.
  2. 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.
  3. Press the potato chip crust into the bottom and sides of a 9-inch tart pan.
  4. Transfer to the pre-heated oven and bake for 12 minutes. Remove from the oven and set aside to cool.
  5. For the Chocolate Filling
  6. 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.
  7. 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.
  8. For the Chocolate Ganache topping
  9. 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.
  10. Pour this mixture over the middle of the chocolate tart and use an offset spatula to spread it around evenly.
  11. Let the entire tart chill overnight in the refrigerator.
  12. Dust with flaky sea salt before slicing and serving.
http://whatsgabycooking.com/salted-chocolate-tart-with-kettle-chip-crust/

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99 Comments

  1. I’ll be giving the crust a try sometime soon, but using the Maple Bacon Kettle Chips for an egg custard. Also thinking of doing a lemon tart with one of the Chili varieties of chip.

  2. I made this last night to take to a BBQ today. When I told folks what I was bringing, the response was, “Holy crap, that sounds amazing!” Thanks for posting and I do have a question: have you ever tried topping the tart with some whipped cream or vanilla ice cream? I was wondering if that would help cut the richness of the chocolate.

    1. I’ve served it with vanilla bean ice cream and you’re spot on! It helps balance out the chocolate. Either way – I love it!!

  3. Here’s a dumb question…for the chocolate filling, the instructions say to add the egg, vanilla, and salt to the melted cream/chocolate. I’m assuming there has to be some sort of wait time for the chocolate to cool off so the egg doesn’t cook…? Or does the cream/chocolate not get that hot…? Thanks!

    1. Hi Toni,

      when you’re at this step, you’re essentially tempering the eggs into the chocolate and getting them luke warm before you pop it into the oven and let the entire thing bake! 🙂 Hope this helps

      1. Thanks Gaby! I made this today, and it’s currebtly chilling in the fridge. I don’t have a real food processor, so I used my immersion blender “processor” attachment in small batches. The crumbs never got small enough, so my crust : filling ratio might be off. I had a little over 3/4 cup of ganache left over! Any reason why?

  4. Hi! Just found this on pinterest and it looks great for Thanksgiving. I’ve never made a tart before so I have an excuse to buy a new baking utensil – yay! Should I get a pan with a permanent bottom (I don’t know how else to describe it!) or a removable one?

  5. Made this Yesterday, LOVED it. For some reason my store didn’t have the sea salt chips so went for the Jalapeno, gave it a nice bit of heat. good idea using chips, I’m already thinking of what to use next. Thanks

  6. If I dont have time to refrigerate overnight, could i put it in the freezer for a few hours before serving? Or would you suggest something else?

  7. this is amazing. Could I make this on Thursday for a Saturday night dinner and keep in the fridge?

  8. this is amazing. Could I make this on Thursday for a Saturday night dinner and keep in the fridge?

  9. Anyone at high altitude have experience with this recipe? Anything resembling a custard (the filling has cream and eggs) can be tricky up here at 6500 ft. 🙂

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