Salted Chocolate Tart with Kettle Chip Crust

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 8 oz Bittersweet chocolate chips
  • 10 oz Chocolate chips, semisweet
  • 1/8 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 5 tbsp Butter, unsalted
  • 1 1/4 cups Heavy cream

• Other

  • 1 "sharing size" bag kettle chips, sea salt flavor

Found on whatsgabycooking.com

Ingredients

• 1 Sharing Size bag Kettle Chips, Sea Salt flavor
• 5 tablespoons unsalted butter, melted
• 1/4 cup all purpose flour
• 1/4 cups heavy cream
• 10 ounces semisweet chocolate chips
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 8 ounces bittersweet chocolate chips
• 1 cup heavy cream

Directions

• 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 12 minutes. Remove from the oven and set aside to cool.
• Combine the cream and chocolate chips in a medium pot over medium heat and warm the cream until the chocolate starts to melt. Whisk these 2 ingredients together until completely smooth. Add the eggs, vanilla and salt and continue to whisk until smooth over medium heat.
• Once smooth, remove the pot from the heat and pour the Chocolate Filling mixture into the cooled tart shell and place it back into the oven and bake for 22-25 minutes. Remove it from the oven and let cool for 30 minutes.
• Heat the cream in a small saucepan and add the chocolate. Whisk together over medium heat until the mixture is smooth and all the chocolate has melted.
• Pour this mixture over the middle of the chocolate tart and use an offset spatula to spread it around evenly.
• Let the entire tart chill overnight in the refrigerator.
• Dust with flaky sea salt before slicing and serving.