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
- â…› 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.
When baking the crust, should I fill it first with baking beans, or is this step unnecessary?
It looks amazing!
no need for baking beans but you're welcome to use them if you prefer!
Made it. Took it to a dinner party. Rave, rave, rave reviews. It was incredible!
OMG YAYYYYYYYYYY
Yum!! That with some fresh berries sounds delicious! Looking forward to making!
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. 🙂
Also should it stay in the fridge until serving or will it be too tough to cut?
yes!! make it today and keep it chilled till saturday!!! 🙂
this is amazing. Could I make this on Thursday for a Saturday night dinner and keep in the fridge?
this is amazing. Could I make this on Thursday for a Saturday night dinner and keep in the fridge?
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?
that totally works!!
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
How many ounces is a sharing bag? I can't locate that size where I live.
8.5 ounces!!
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?
I use the tart pan with the removable bottom!! Easier to serve 🙂
What is ap flour
regular all purpose flour 🙂
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!
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
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?
*currently* I really hate autocorrect.
I don't have a tart pan. Can I use a springform pan?
yes! that should work just fine 🙂
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.
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!!