Sea Salt Dark Chocolate Tart


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:

  1. Preheat oven to 350 degrees.
  2. 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.
  3. Press the potato chip crust into the bottom and sides of a 9-inch tart pan.
  4. 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:

  1. 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.
  2. In a separate bowl, whisk together your eggs. Add to chocolate mixture. Add in vanilla and salt. Whisk until smooth.
  3. 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:

  1. 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.
  2. Pour this mixture over the middle of the chocolate tart and use a spatula to spread it around evenly.
  3. Let the entire tart chill overnight in the refrigerator.
  4. Dust with flaky sea salt before slicing and serving.