This recipe had me at kettle chip crust. Oh my, salty and sweet and all sorts of decadent, this pie is chocolatey and delish!

{Week 30} Salted Chocolate Tart with Kettle Chip Crust

For the Kettle Chip Crust
1 “Sharing Size” bag Kettle Chips, Sea Salt flavor
5 tablespoons unsalted butter, melted
1/4 cup all purpose flour

For the Chocolate Filling
1/4 cups heavy cream
10 ounces semisweet chocolate chips
2 large eggs
1 teaspoon vanilla extract
1/8 teaspoon salt

For the Chocolate Ganache topping
8 ounces bittersweet chocolate chips
1 cup heavy cream

Directions:

For the 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 evenly.

Let the entire tart chill overnight in the refrigerator.

Dust with flaky sea salt before slicing and serving.

Source: What’s Gaby Cooking