Sweet and salty.
Creamy and crunchy.
Opposites attract ~
They are a match made in heaven – simply made for each other.
When it comes to crunchy, salty potato chips and chocolate, I’m reminded of my childhood days of biting into a super special chocolate covered Maui potato chip.
Both dark chocolate and white chocolate (separately, of course), these one-time wonders were truly amazing.
It was the salty and the sweet, along with the crunch (and the fact that we only delightfully devoured ONE at a time, so rarely) that made these things so super special.
Thus, a silky, creamy, chocolate ganache tart WITH a Kettle chip crust incites a happy hearted feeling for me…and a satisfied palate for all.
As I adapted this recipe from one seen on a Pinterest binge, I found it fascinating (as will you, I’m sure) how as the buttery, salty, crunchy Kettle chips bake, the kitchen is filled with the aroma of roasted potatoes – only then to be overtaken by the intoxicating sweeps of baked chocolate.
It’s heavenly.
And remember how MUCH I love salt!
Salted Chocolate “Chip” Silk Tart
Kettle Chip Crust:
9 oz. Sea Salt flavored Kettle Chips
5 Tbs. unsalted butter, melted
1/4 cup all purpose flour
Chocolate Filling:
1/4 cups heavy cream
10 oz. semisweet chocolate chips
2 large eggs
1 tsp. vanilla extract
1/8 tsp. sea salt
Chocolate Ganache topping
8 oz. bittersweet chocolate chips
1 cup heavy cream
flaky sea salt
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 or pie plate.
Transfer to the pre-heated oven and bake for 12 minutes. Remove from the oven and set aside to cool.
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.
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 a spatula to spread it around evenly.
Let the entire tart chill overnight in the refrigerator.
Dust with flaky sea salt before slicing and serving.

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