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.
Yum! I've been caught up in the sweet-and-salty craze, too!
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.
Will this crust work if I use the Kettle Baked Chips?
it should!! I haven't tested it = but I bet it would be great
I both love and hate you. But mostly, LOVE. I think I have dies and gone to sweet and salty heaven.....Thank goodness for you!
This was very tasty! We made some caramel to drizzle on top and mixed a little chilli powder and espresso into the ganache. It was great!
This looks amazing! Do you think this would work in mini-muffin form? I'd love to make it for Easter (but am afraid if I make it as a tart some choc-o-holic (me!?) might overindulge! Thanks!
ya I think that would totally work!!!
Don't get in my way - I'm going straight for this whole tart!!!
How do you think this would work with the Kettle Brand BAKED chips instead of the regular kind?
Hey Katie! I haven't tested it that way but I think it would be great! Probably a bit less oily too - so that could be great!
I made this for Christmas dessert and there was not a piece left -- huge hit. My crust stayed together pretty well and the filling was extremely decadent. Thanks for the recipe!
xx Abby | a geek tragedy
Any tips on making this gluten free?
I know your question was forever ago, but I plan on using all purpose GF flour. All the other ingredients are already gluten free.
Chilling in fridge ready for New Year's Day dinner. Can't wait to try it!,,
I made this for a family get-together - everyone loved it. I do have a question though - the potato chip crust totally fell apart when I removed this from the tart pan - any suggestions for keeping it on the tart?
Hi Barbara,
The crust easily falls apart - I left the bottom of my tart pan on the tart and cut it from there so it stays in tact!! Hope that helps 🙂
I just made this to take to Christmas dinner tomorrow. It looks delicious. I have a couple of questions. I used unsweetened chocolate for the ganache. Is that different than bittersweet? The ganache is pretty bitter, will that be balanced by the filling? I'd love to taste it before I take it, but obviously can't.
Hi Karen! Yes, the unsweetened chocolate will make it a bit more bitter - but I bet it's still going to be delicious and it will absolutely be evened out with the filling
I made this the other night and it was delicious... I had guests who couldn't have eggs, so I substituted 1/2 cup of puréed tofu and it turned out great. Is there a secret for the crust? Mine was a little crumbly and doesn't really stay on the tart when I cut it.
whoa! that is such a fun and unique substitution! love it!
The crust is pretty crumbly - but that's just what happens when you use potato chips 🙂
Do you have to let it chill overnight? If not overnight, how long does it need to be in the fridge for?
I let it set overnight when I make it - but if you don't have time - I'd chill it for at least 2 hours before cutting! 🙂