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 today for thanksgiving - should I keep in the fridge until Thursday? It’s ok there for a day or 2 right?
it might get a little soggy on the bottom but generally ok!!
How would you make this in individual servings?
never tested it that way so I cant say for sure on baking times
I'm not a dessert person, but I love Chips and I love Dark Chocolate, so guess what I'm making this weekend! This looks amazingly good and I can taste it just looking at it. I think it will go perfectly with my usual dessert, Valpolicella. I'll let you know! Thank you!
Hi there! Can this tart be made the night before? I’m thinking yes because it’s served chilled.
Thank you!
yes!
hi! can almond flour be used instead of regular flour? or is there a flour substitute you’ve tried that works?
I haven't tested it with almond flour so I can't speak to how it would hold up
Hello, i have a 30 cm (around 11,8 inches) tart pan...should i make more for crust? and for everything else? 😀
should still work!
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.
Can you use coconut milk for a substitute of heavy cream? And almond flour in place of all purpose flour?
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
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.
hmmmmm I haven't tried a chip that's flavored! You could give it a go!
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.
it's correct!! Unavoidable to be oily when working with potato chips!
I never make desserts. This was easy and I cannot believe how incredible it tastes. A true chocolate lovers treat. Thanks Gabby!
This looks to be the perfect dessert for a home cooked Valentine's dinner!!
How do you get the tart out of the tart pan? Or off the bottom of a spring form pan for that matter?
tart pans are usually 2 pieces so it's easy to lift the tart up and remove the piece that goes around the sides!
Can I use fat free/ low fat kettle potato chips for crust?
sure can
Hi! Can this be made ahead of time? Like say on Sunday ahead of thanksgiving day and kept in the fridge?
I wouldn't - the crust will not stay crusty! Will get soggy.
This looks amazing! If I were to try and make this egg-free, do you have a recommended replacement? I was thinkkng aquafaba or a flax-egg would probably be best for consistency.
I haven't tried it so I don't have any insight unfortunately!