Wow, January is almost coming to an end. I can’t believe how fast these first few weeks of the new year have gone by. Week 4 of the 52 week baking challenge is sweet and salty treats. When I was researching what to make for this recipe, I found this recipe for a salted chocolate tart with a potato chip crust and that’s where the base of my recipe comes from. Instead of doing a chocolate filling topped with a chocolate ganache, I decided to top this tart off with another sweet, salty element and used a home salted caramel, so there is a salty potato chip crust, a sweet, salty chocolate filling, and a delicious, salted caramel top to finish it off. I did not have a 9″ tart pan, so I used my Fat Daddio’s 9″ spring form pan instead.
- 241 grams (8.5 ounces) of Ruffles chips
- 71 grams (5 tablespoons) unsalted butter, melted
- 30 grams (1/4 cup) all purpose flour
- 60 ml (1/4 cup) heavy cream
- 284 grams (10 ounces) semi-sweet chocolate chips
- 2 large eggs
- 5 grams (1 teaspoon) vanilla extract
- 1/8 teaspoon salt
Salted Caramel Topping
- 200 grams (1 cup) granulated sugar
- 84.75 grams (6 teaspoons) unsalted butter, cut into 6 pieces
- 120ml (1/2 cup) heavy cream
- 1 teaspoon sea salt
- Preheat oven to 350 degrees F.
- In a food processor, pulse potato chips until small pieces.
- Add in melted butter and all purpose flour and pulse until combined.
- Spread the potato chip mixture in the 9″ tart or spring form pan and use the bottom of a dry measuring cup to press the mixture down.
- Bake for 12 minutes and remove from oven to cool.
- While the crust is cooling, mix heavy cream and chocolate chips in pan over medium heat and whisk until them mixture is smooth.
- Add in the eggs, vanilla and salt and continue to whisk until all ingredients are combined.
- Remove the pan from the heat and pour the mixture on top of the crust. Use a spatula to smooth the top.
- Place back in the oven for 20-25 minutes to cook the chocolate cake.
- Place in the refrigerator to cool for at least 30 minutes.
- While waiting for the chocolate mixture to cool, add the granulated sugar to a pan over medium heat and continually stirring with a wooden spoon for several minutes until the sugar melts and turns an amber color.
- Add in the 6 tablespoons of butter, continuing to stir, while the mixture bubbles vigorously and keep stirring for 2 minutes.
- While stirring, slowly add in the cream. The mixture will again bubble vigorously. Keep stirring until the mixture reaches 240 degrees F.
- Remove the tart from the fridge and pour the caramel over the top of the chocolate, using an offset spatula to smooth.
- Place back in fridge for at least 30 minutes to cool.