Salted Chocolate Tart with Kettle Chip Crust

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Salted Chocolate Tart with a very special secret crust. Get ready for your new everything.

Salted Chocolate Tart with Kettle Chip Crust from www.whatsgabycooking.com (@whatsgabycookin)

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 besides a Salted Chocolate Tart with a Potato Chip Crust?!?!

For those of you who pay close attention... my chip obsession is real. I eat them almost every day in every shape / size and flavor. I can't be stopped. Honey Dijon, Tortilla, Hint of Lime, BBQ, you name it. A few years ago when I first made this recipe, I knew that a perfectly salted sea salt chip was truly a game changer when it came to a chocolate dessert. And guess what - 6 years later... I feel the exact same.

Salted Chocolate Tart with Kettle Chip Crust from www.whatsgabycooking.com (@whatsgabycookin)

Yup - potato chips in the CRUST. I went there. I’m not turning back. And I can pinkie promise you that you’ll be totally into this Salted Chocolate Tart recipe. 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 from www.whatsgabycooking.com (@whatsgabycookin)

Looking for more chocolate lover dessert recipes for - here are some of my favs!

Salted Chocolate Tart with Kettle Chip Crust

Author: Gaby Dalkin
5 from 11 votes
This Salted Chocolate Tart with Kettle Chip Crust is the MOST decadent sweet and salty treat you could ever make!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 10 people

Ingredients
  

For the Potato Chip Crust

  • 1 8 ½ ounce bag Kettle Chips Sea Salt flavor
  • 5 tablespoons unsalted butter melted
  • ¼ cup all purpose flour

For the Chocolate Filling

  • ¼ cups heavy cream
  • 10 ounces semisweet chocolate chips
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • teaspoon salt

For the Chocolate Ganache topping

  • 8 ounces bittersweet chocolate chips
  • 1 cup heavy cream

Instructions
 

For the Kettle Chip Crust

  • 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.

For the Chocolate Filling

  • 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.

For the Chocolate Ganache topping

  • 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 in a swoopy motion. Let the entire tart chill in the refrigerator until cold. Dust with flaky sea salt before slicing and serving.

Notes

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. If you think about it, many desserts already use pretzel crusts!

Nutrition Information

Calories: 591kcal | Carbohydrates: 44g | Protein: 7g | Fat: 43g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 83mg | Sodium: 205mg | Potassium: 639mg | Fiber: 4g | Sugar: 19g | Vitamin A: 676IU | Vitamin C: 5mg | Calcium: 118mg | Iron: 3mg
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169 Comments

  1. For the chocolate filling and ganache is it necessary to do it with a double boiler or is the sauce pan on direct heat?

  2. i havent tried this recipe yet but read another comment that suggested doubling the crust and using a 9x13 instead and i think that would turn out great with a salted caramel over top instead of ganache

  3. hi Gaby is there anything I could sub for the heavy cream-I have a dairy intolerant daughter....would coconut cream work? or any of the the plant based milks?Thanks!

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