Salted Chocolate Tart with Kettle Chip Crust

Rating:

Total Time:

50 minutes

Difficulty:

Easy

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

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Description:

This Salted Chocolate Tart with Kettle Chip Crust is the MOST decadent sweet and salty treat you could ever make!

By:
Gaby Dalkin
Rating:
Servings:
10
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Course:
Dessert
Cuisine:
American

Ingredients

For the Potato Chip Crust

  • 1 8 ½ ounce 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

  • 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.
Salted Chocolate Tart with Kettle Chip Crust: Chef Vision

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156 comments

  1. Paige

    Hi! Can this be made ahead of time? Like say on Sunday ahead of thanksgiving day and kept in the fridge?

    • Gaby

      I wouldn’t – the crust will not stay crusty! Will get soggy.

  2. BB

    How do you get the tart out of the tart pan? Or off the bottom of a spring form pan for that matter?

    • Gaby

      tart pans are usually 2 pieces so it’s easy to lift the tart up and remove the piece that goes around the sides!

  3. Monika

    5 stars
    This looks to be the perfect dessert for a home cooked Valentine’s dinner!!

  4. Tracy B

    5 stars
    I never make desserts. This was easy and I cannot believe how incredible it tastes. A true chocolate lovers treat. Thanks Gabby!

  5. JHR

    The recipe sounds absolutely delicious. I am wondering if 1/4 cup of flour in the crust is right.
    I tried it tonight and the crust felt to oily and soft. Baked it anyway in the oven for the required time but it all collected on the button in a soft dough.
    Love your recipes and what I have tried so far has been delicious.
    Thank you so much for all you inspiration.

    • Gaby

      it’s correct!! Unavoidable to be oily when working with potato chips!

  6. Sarah Spragg

    My husband got me a 3lb bag of crab chips (utz chips with old Bay) do you think these would work in the crust? I made a salted caramel ice cream the last time he got me the bag. But wanted to change it up.

    • Gaby

      hmmmmm I haven’t tried a chip that’s flavored! You could give it a go!

  7. Erica

    Can you use coconut milk for a substitute of heavy cream? And almond flour in place of all purpose flour?

    • Gaby

      I haven’t tested it either way so I can’t say for sure but I know almond flour is not a 1:1 ratio / substitute to regular flour

  8. Jess Cesca

    5 stars
    I’m often in charge of desserts for family gatherings. A few years ago I made this along with Gaby’s Mixed Berry Peach Galette (because you know, balance) for my cousin’s birthday and they have both been requested every year since.

  9. kikolina

    Hello, i have a 30 cm (around 11,8 inches) tart pan…should i make more for crust? and for everything else? 😀