Salted Chocolate Tart with a very special secret crust. Get ready for your new everything.
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.
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.
Looking for more chocolate lover dessert recipes for - here are some of my favs!
Salted Chocolate Tart with Kettle Chip Crust
Ingredients
For the Potato Chip Crust
- 8 ½ ounces Kettle Chips Sea Salt flavor (that's 1 bag worth)
- 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
- ⅛ 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.
I just want to be sure I read it right. For the filling there is only 1/4 cup of cream, correct?
My chocolate is a little lumpy but I added oil and it should bake okay. I hope. In the oven now. Can't wait to try it!
correct! keep me posted!
This tart looks so delicious that I decided I had to make it for Xmas dessert. I do have a silly question though. Do I need to prepare the tart pan in any way before putting the crust in? I wasn't sure if it needed to be greased or anything so the crust doesn't stick to the pan. I've never made a tart before so this should be interesting...
Hi Alex - there's enough butter in the crust so you dont have to grease the tart pan! Merry Merry!
Mine is in the oven as I type! My only problem is that I have to wait until tomorrow to eat it! If it is 1/2 as good as the spatula I just liked it will be amazing!
Its sitting in my fridge cooling as I type! Had some extra melted white chocolate so drizzled that on top and didn't have a tart tin so used a glass pie plate. Pretty sure it will still be yummy! Thanks for the great recipe!
pretty!!!
Just beautiful. Thank you so much for sharing this.......
This is one of the most beautiful ideas I have ever seen!
Oh, I'm ready!! What an amazingly inventive idea. And how much fun to go to Kettle Chips HQ, I'm quite sure I would love that!
This takes the whole chocolate covered potato chip thing to a entirely new, and devilish level. You are a crazy genius.
Should the tart be removed from the pan before chilling and serving? Just not sure if the crust will hold up if I try to remove it before, but I don't want it to get soggy either.
either way works! It won't get soggy 🙂
I think I may have messed up (typical!) somehow. My crust is cooling right now but was awful tggreasy/ buttery when I put it in the oven. Still looks kind of greasy and doesnt look at all like it will hold up. What happened? Any help would be great - Im taking to a NYE party tomorrow
Hi Megan! The crust is a bit greasy - it's the nature of using potato chips. But it should hold up once it's baked! And then when you add the chocolate ganache topping it will hold it together too!
I usually leave it in the pie/tart pan when I cut it just to let it hold it's shape!
When I pulled the crust out of the oven it still isn't very solid -- hope the filling will spread without pulling it apart. Cross your fingers!
No way? Kettle chip crust?? This sounds too good to be true.
This is happening ASAP. Sounds amazing.
I hate/love you for posting this!!!
You're so clever, Gaby. This is beautiful.
Good heavens, I am salivating over this post. Genius! I love kettle chips!
Oooops!!! I just noticed that my 8.5 oz bag IS the "sharing" size. My bad...