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.
Pictures of what each step looks like when complete would be helpful. I am not sure what the filling should look like or what the consistency should be to know if its done...
Would it be okay to make the filling/crust two days before hand and then assemble day of serving?
yes totally
Would hazelnuts work sprinkled on top or is it perfect as is?
its perf as is - but that sounds delish
Should you Pam the pan first?
yes!
Would you recommend changing any of the measurements or bake time if using a long rectangular tart pan instead of a round?
I haven't tested it that way but yes, you'd probably change baking time
Can you use a pie pan?
sure can
Never mind I found the flour. Duhhh
when do you add the flour to the crust, cant find it in recipe - or some how I am missing it
I cant wait to try it. I am making it now. Love all things WGC
Made this for Christmas Eve dinner. SO good! I didn't have chips so I modified the crust. The filling is so rich and the ganache topping was smooth and creamy.
Definitely making this one again!
This recipe produced a beautiful looking tart along with being delicious! Easy to prepare and the flavor of the potato chip crust with chocolate was perfection. We served it on Christmas Day dinner and everyone enjoyed it. It’s on repeat for the next celebration.
If I don't have a mixer, can I use a nutribullet for the chips?
that should work!
Can u make this with milk chocolate
totally
This is the same crust as the Peanut Butter Swirl Tart. It sounds good but it didn’t hold together for me. I’ve posted this comment several times on that thread but it’s never made it past the moderators. The comment wasn’t terrible but it makes me skeptical when only positive comments are allowed.
Hey Kim! Could have missed it if it wound up in spam - dont have any pending comments on this recipe at the moment. The crust is DELICATE. Mine crumbles all the time - the nature of potato chips
I have a 9.5 inch tart pan that is only an inch deep. Will that work? Seems shallow...
Made this as one of the Thanksgiving desserts this year. Delicious! Very rich and decadent (duh). I think I’ll make it into thinner bars by doubling the crust, baking it in a 13 x 9 pan, and cutting it into small squares.