chocolate chip (potato chip, that is) tart


I’m sure you would agree with me that two of the best junky, sweet&salty, craving inducing things you can eat are chocolate (of course) and potato chips. If you don’t agree then just shut up, “because I have the microphone and you don’t so you will listen to every word I have to say!” (Just a little of Lori’s movie trivia there for ya) So why not combine those two things into the most decadently sinful dessert you may have ever had? Yes please! Even though you have to make it the night before, all said and done it’s a pretty simple recipe, and absolutely worth trying.

For Potato Chip Crust
    • 1 bag Kettle cooked potato chips (the kettle chips are sturdier and crunchier so they will make the best crust)
    • 5 tablespoons unsalted butter, melted
    • 1/4 cup flour
For the Chocolate Filling
    • 1/4 cup heavy cream
    • 1 bag semisweet chocolate chips (I recommend Ghirardelli, they are a much better quality as far as chips go. You could also buy your favorite bar chocolate and chop it, you’ll need about 10 oz.)
    • 2 eggs
    • 1 teaspoon good vanilla extract
    • pinch of salt
For the Chocolate Ganache topping
  • 8 ounces bittersweet chocolate chips (again, Ghirardelli)
  • 1 cup heavy cream
For the Crust
    1. Preheat oven to 350 degrees.
    2. In a food processor, pulse the potato chips until they are finely ground then add the melted butter and flour and pulse to combine.
    3. Press the potato chip crust into the bottom and sides of a 9-inch tart pan or shallow pie pan.
    4. Bake for 12 minutes. Remove from the oven and set aside to cool.
For the Chocolate Filling
    1. Combine the cream and chocolate chips in a 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, (slowly, we don’t want scrambled eggs in our chocolate!) vanilla and salt and continue to whisk until smooth.
    2. 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
  1. Heat the cream in a small saucepan and add the chocolate. Whisk together over medium heat until smooth and the chocolate has melted.
  2. Pour this mixture over the middle of the chocolate tart and spread it around evenly.
  3. Let the tart chill overnight in the refrigerator.
  4. Sprinkle with sea salt before slicing and serving.
  5. If there’s any left at the end of the night when everyone has gone to bed, cut yourself a piece and enjoy it quietly, giving yourself a big old pat on the back! That’s what I did. And totally what Nigella would do too.

For a little video of the making of this tart, follow me on instagram! @beautyandthebutcherblog




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