Salted Chocolate Tart with Potato Chip Crust


This enticing salted chocolate tart was shared with us a while back, but we needed to adapt the ingredients before posting it for you to enjoy. Plus, this seems like the perfect time of year for such a special treat. It’s a wonderfully indulgent dessert for New Year’s Eve parties, yet the potato chip spin makes it fun for football gatherings, too. Not to mention, it’s worth putting on your list for a Valentine’s Day delight.

Salted Chocolate Tart with Chip CrustThis salted chocolate tart recipe with photo was shared with us by Kettle Brand. We have adapted it to be dairy free, but the original recipe with dairy was created by Gaby Dalkin, author of What’s Gaby Cooking.

Reader Raves

Thanks to Michelle J. for sharing some quick feedback on this recipe via our Facebook Page:

I’ve made this a few times. It is amazing!!

Special Diet Notes: Salted Chocolate Tart

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, optionally soy-free, and vegetarian. We haven’t yet trialed an egg-free version of this salted chocolate tart, but whipped aquafaba may successfully work as a substitute.

For a gluten-free salted chocolate tart, substitute gluten-free all-purpose flour for the flour in the crust.

Salted Chocolate Tart with Potato Chip Crust
Prep time
Cook time
Total time
Serves: 9-inch tart
Potato Chip Crust
Chocolate Filling
Potato Chip Crust
  1. Preheat your oven to 350°F.
  2. 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.
  3. Press the potato chip mixture into the bottom and up the sides of a 9-inch tart pan.
  4. Bake for 12 minutes. Let cool while you make the filling, but keep the oven on.
Chocolate Filling
  1. 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.
  2. Remove from the heat, add the eggs, vanilla and salt, and continue to whisk until smooth.
  3. Pour the chocolate mixture into the cooled tart shell.
  4. Bake for 22 to 25 minutes. Let cool for 30 minutes.
  1. 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.
  2. Pour the chocolate mixture over the middle of the chocolate tart and use an offset spatula to spread around evenly.
  3. Chill overnight in the refrigerator. Dust with flaky sea salt before slicing and serving.

More Celebration-Worthy Dairy-Free Tart Recipes

“Butter” Tarts (vegan & soy-free)

Vegan Butter Tarts Recipe - An upgrade on the classic Canadian dessert - dairy-free, egg-free, refined sugar-free and wholesome!

Raw Chocolate Superfood Tart (vegan, gluten-free & soy-free)

Chocolate Superfood Tart

Glazed Fig Tart with Chocolate Ganache (vegan, gluten-free & soy-free)

Glazed Fig Tart with Dairy-Free Chocolate Ganache Recipe (optionally gluten-free and vegan)

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I made this last night, and it is really, really good! I put a little coconut whipped cream on top and it was just about perfect. It is so rich that a little slice will do ya. Yum!

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