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 made this gluten free with 2 tablespoons corn starch and 2 tablespoons gluten free ap flour in place of the 1/4 c ap flour. I thought cornstarch would absorb some of the grease better than using all gf ap flour. We will see how it turns out. Hopefully dearlicious. I also used a bigger pan for thinner pieces (10” springform pan). This is a trick I learned from my sister in law when making really rich desserts (stretch the love, more pieces and slice em thin). I baked it for a little less time on crust (10 min) and filling (17 min) since it was a little more spread out.
did those substitutes work for you? I would like to make this too but gluten free.
My chocolate filling looks more like brownie mix, but not as smooth. Did I do something wrong? It was thick and almost textured. I had the heat on medium as the directions instructed, but it seemed too hot maybe? It’s baking now so we will see. It tasted fine.
the filling is thick! when you add the ganache is will be smooth on top
Do you think this is freezer friendly?
I think so!
Is this tart gluten-free? Hope so, it looks soooo delicious!
there is flour in the crust - so no it's not
What do you think of making this with dark chocolate instead of semi sweet? Planning to make this for my Mom’s birthday next weekend.
you have my full support!
Made this last night for a dinner party. AMAZING! You combined my two favorites: chocolate and potato chips! And it was really easy to make too! Thank you soo much! I posted a pic on Instagram. Will definitely be making this again along with your BLT Guacamole! Outstanding!
Oh yes please!! The perfect sweet and salt combo!
Can I use good chocolate rather than chocolate chips or is there a reason you chose chips?
good chocolate totally works - just chop it up into small pieces before melting! I just like the chips because it eliminates that extra step but either would work!
Turned out great!!
So, i accidentally grabbed sea salt and vinegar chips and didn't have time to get another bag. Went ahead and made it any way...... hopefully the vinegar won't ruin it. Should I even serve it?
oh man!! LMK how it turns out!
Hi Gaby! I don't have a tart pan...can I sub in a pie plate? Looking forward to making this for new years!
totally
Have you ever tried this with sweet potato chips? Think it would add a nice holiday twist!
Is 8.5 oz. the sharing size? Please hurry, i am making this right now
yes
This recipe was awesome! The crust fell apart quite a lot but tasted amazing! But definitely best served with vanilla ice cream or vanilla sauce.
They only sell 3 flavours of Kettlechips here but the packaging looks very different from yours so if you wouldn't mind sharing just how large 'sharing size' is, that would be lovely. The recipe looks great and I would love to make it myself.
8.5 ounces!