Week 4 Baking Challenge – Sweet and Salty – Potato Chip Crust Chocolate and Salted Caramel Tart

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

Chocolate Filling

  • 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


  1. Preheat oven to 350 degrees F.
  2. In a food processor, pulse potato chips until small pieces.
  3. Add in melted butter and all purpose flour and pulse until combined.
  4. 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.
  5. Bake for 12 minutes and remove from oven to cool.
  6. While the crust is cooling, mix heavy cream and chocolate chips in pan over medium heat and whisk until them mixture is smooth.
  7. Add in the eggs, vanilla and salt and continue to whisk until all ingredients are combined.
  8. Remove the pan from the heat and pour the mixture on top of the crust. Use a spatula to smooth the top.
  9. Place back in the oven for 20-25 minutes to cook the chocolate cake.
  10. Place in the refrigerator to cool for at least 30 minutes.
  11. 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.
  12. Add in the 6 tablespoons of butter, continuing to stir, while the mixture bubbles vigorously and keep stirring for 2 minutes.
  13. While stirring, slowly add in the cream. The mixture will again bubble vigorously. Keep stirring until the mixture reaches 240 degrees F.
  14. Remove the tart from the fridge and pour the caramel over the top of the chocolate, using an offset spatula to smooth.
  15. Place back in fridge for at least 30 minutes to cool.