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