Why did I make a sea salt dark chocolate tart? Here’s the story:
Me: Daniel, I have to make something for a Thanksgiving day lunch. What should I make? I need an answer. I have to sign up for something. Like now.
Daniel: Umm how about a dark chocolate tart with sea salt?
Me: Okay cool. That sounds hard. Is that hard?
Daniel: No. It’s easy.
And that’s the story. Exciting, isn’t it?
To be honest, I didn’t want to make a sea salt dark chocolate tart. I’ve never made a tart in my life and I’m notorious for burning chocolate on the stove. But, I had made my decision and it was written down on a sign-up sheet on the other side of town so there was no going back. I was going to make a sea salt dark chocolate tart.
I found this recipe and was pretty intrigued by the potato chip crust. Yes, you read that correctly. Potato chips.
Plus it only required a few ingredients so I figured, “what the hell, if all else fails I’ll make pumpkin bread.” (Because seriously I make damn good pumpkin bread).
Here’s the good news: I didn’t mess it up! It’s beautiful! And easy!
Here’s the bad news: It took a long damn time with a lot of steps and even more dishes. But hey, totally worth it.
If you didn’t know Thanksgiving is a week from today, and it’s important that you take full advantage of the fact that no one else in your family is probably going to make a sea salt dark chocolate tart. So here you are, my friend. The recipe is below.
Bake for someone you love.
For the Potato Chip Crust:
Approximately 9 ounces kettle cooked potato chips
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:
10 ounces bittersweet chocolate chips
1 cup heavy cream
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 about 10 minutes, or until just golden brown. Remove from the oven and set aside to cool.
For the chocolate filling:
- Heat the heavy cream on the stove until slightly bubbly. In a separate, large bowl, dump chocolate chips. When the cream is warm, pour over chocolate chips and let sit, about 3 minutes. Then whisk until smooth.
- In a separate bowl, whisk together your eggs. Add to chocolate mixture. Add in vanilla and salt. Whisk until smooth.
- Pour the chocolate mixture into the cooled tart shell and place it back into the oven and bake for about 20 minutes. You'll know it's 'set' when it has a jell-o like consistency when jiggled. Not runny, but not totally stiff. Remove it from the oven and let cool for 30 minutes.
For the chocolate ganache topping:
- Heat the cream in a small saucepan. In a separate bowl add the chocolate and pour heated cream on top. Whisk together 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.