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10-12 people

Preparation Time:
40-45 minutes

Serve With:
Sea Salt

Provided by:
What's Gaby Cooking



For the Kettle Chip Tart:
1 8 1/2-oz bag Sea Salt Kettle Brand® Potato Chips
5 Tbsp unsalted butter, melted
1/4 cup all-purpose flour

For the filling:
1 cup smooth peanut butter
1 cup heavy cream
6 1/2 oz semisweet chocolate (61 percent), chopped
Pinch of salt


Preheat oven to 350°F

For the Kettle Chip Tart:

Preheat oven to 350 degrees.

In a food processor, pulse the Sea Salt Kettle Brand® Potato Chips until they are finely ground. Add the melted butter and flour and pulse for 30 seconds to combine.

Press the crust into the bottom and sides of a long, rectangular tart pan.

Transfer to the pre-heated oven and bake for 12 minutes. Remove from the oven and set aside to cool. Use an offset spatula to press down the center of the crust if it puffed up.

For the filling:

Heat peanut butter in a microwave until liquidy, about 30 seconds.

Pour 2/3 cup into the baked crust. Freeze tart until peanut butter is firm, about 10 minutes.

For ganache, bring cream to a boil; pour over chocolate in a small bowl. Add salt; let sit 8 minutes and then whisk until smooth. Pour the ganache over the peanut butter layer and smooth with an offset spatula.

Fill a disposable pastry bag with remaining liquid peanut butter (if peanut butter has thickened, microwave it 10 seconds), and snip off end.

Pipe peanut butter in continuous diagonal zigzag lines down length of tart. Use a wooden skewer to give it lots of swirls.

Refrigerate tart until set, at least 1 hour and up to 8 hours. Cut into wedges, and serve.