The Craving Cure-All: Salted Chocolate Tart with Potato-Chip Crust

03/13/2014 at 04:07 PM ET

Salted Chocolate Tart with Potato-Chip Crust Recipe
Gaby Dalkin

We know about the cookie made with potato chips, but this got us thinking: Is there a pie made with potato chips? A collision of worlds this delicious might cause our heads to explode, but for pie, we’re willing to risk it.

Our search led us to cookbook author and food blogger Gaby Dalkin of What’s Gaby Cooking, who developed a recipe for a salted chocolate tart with a potato chip crust. Calling it “epic,” Dalkin tells PEOPLE that this is one of her all-time favorite desserts: “A crust made with potato chips gives the entire tart a perfect bite with a touch of salt to really bring out all the flavors,” she says.

Unlike a traditional pie crust that requires lots of futzing and finessing with dough, Dalkin’s is refreshingly easy: You simply pre-bake a mixture of butter, flour and pulverized potato chips. Wondering if you’ve got the skills needed to whip up the chocolate filling and ganache topping? If you can turn on the stove and use a whisk, you’re good to go.

We’d say your biggest challenge with this dessert is resisting the temptation to devour it in one sitting.

Salted Chocolate Tart with Potato-Chip Crust Recipe
Gaby Dalkin

Salted Chocolate Tart with Potato-Chip Crust
Serves 6 to 8

9 oz. potato chips (sea-salt flavor works well)
5 tbsp. unsalted butter, melted
¼ cup all-purpose flour
1 ¼ cup heavy cream
10 oz. semisweet chocolate chips
2 large eggs
1 tsp. vanilla extract
⅛ tsp. salt
8 oz. bittersweet chocolate chips
sea salt, for garnish

1. Preheat oven to 350F.

2. 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.

3. Press the potato chip crust into the bottom and sides of a 9-inch tart pan.

4. Transfer to the pre-heated oven and bake for 12 minutes. Remove from the oven and set aside to cool.

5. Combine ¼ cup heavy cream and the semisweet chocolate chips in a medium pot over medium heat and warm the cream until the chocolate starts to melt. Whisk the two ingredients together until completely smooth. Add the eggs, vanilla and salt and continue to whisk until smooth.

6. Pour the chocolate filling mixture into the cooled tart shell and place it back into the oven and bake for 22 to 25 minutes, until top is set. Remove it from the oven and let cool for 30 minutes.

7. Heat 1 cup of heavy cream in a small saucepan and add the bittersweet chocolate chips. Whisk together over medium heat until the mixture is smooth and all the chocolate has melted.

8. Pour this mixture over the middle of the chocolate tart and use an offset spatula to spread it around evenly.

9. Let the entire tart chill overnight in the refrigerator.

10. Dust with sea salt before slicing and serving.

Lexi Dwyer

WATCH: See How People Around the World Celebrate Pi Day

FILED UNDER: Baking , Chocolate , Dessert , Food , Recipes

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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Showing 7 comments

gen bainbridge on

Sounds delicious but also like a heart attack waiting to happen.

BellatrixMcDougall on

It is simply wrong to have these delicious holidays during Lent! I desperately want some of this pie. Sunday cannot come quickly enough.

Loren on

Do you think this could be frozen and then thawed to eat a little later?

Jessica | Defining Wonderland on

I’ve made that tart and it is amazing! Very, very rich and ice cream or whipped cream might cut down on the richness, but it’s SOOO good.

Anonymous on

Looks delish!

Zenaida Hawker on

Terrell Olejarski on