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Preparation Time:

Serve With:
Sea Salt

Provided by:



For the Kettle Chip Crust:
1 Sharing Size bag Sea Salt Kettle Chips
5 Tbsp unsalted butter, melted
1/4 cup all purpose flour

For the Chocolate Filling:
1/4 cup heavy cream
10 oz semisweet chocolate chips
2 large eggs
1 tsp vanilla extract
1/8 tsp salt

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


Preheat oven to 350°F

For the Kettle Chip Crust:

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. Place 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.