Salted Chocolate Tart with Potato Chip Crust
Prep time
Cook time
Total time
Author: Adapted from Gaby Dalkin
Serves: 9-inch tart
Ingredients
Potato Chip Crust
- 1 8.5-ounce bag Sea Salt Kettle Chips
- Scant ⅓ cup melted dairy-free buttery spread
- ¼ cup all-purpose flour
Chocolate Filling
- ¼ cup coconut cream
- 10 ounces dairy-free, semi-sweet chocolate chips
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Toppings
- 1 cup coconut cream
- 8 ounces dairy-free dark chocolate chips
- Flaky sea salt
Instructions
Potato Chip Crust
- Preheat your oven to 350°F.
- In a food processor, pulse the potato chips until finely ground. Add the melted buttery spread and flour and pulse for 30 seconds to combine.
- Press the potato chip mixture into the bottom and up the sides of a 9-inch tart pan.
- Bake for 12 minutes. Let cool while you make the filling, but keep the oven on.
Chocolate Filling
- Combine the coconut cream and chocolate chips in a medium pot over medium heat. Warm until the chocolate starts to melt. Whisk both ingredients together until completely smooth.
- Remove from the heat, add the eggs, vanilla and salt, and continue to whisk until smooth.
- Pour the chocolate mixture into the cooled tart shell.
- Bake for 22 to 25 minutes. Let cool for 30 minutes.
Toppings
- Combine the coconut cream and chocolate chips in a medium pot over medium heat. Warm until the chocolate starts to melt. Whisk both ingredients together until completely smooth.
- Pour the chocolate mixture over the middle of the chocolate tart and use an offset spatula to spread around evenly.
- Chill overnight in the refrigerator. Dust with flaky sea salt before slicing and serving.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/salted-chocolate-tart