This delicious, decadent alternative to traditional Thanksgiving desserts comes to you from Gaby Dalkin of What’s Gaby Cooking. If you’ve never seen her blog, check it out here. We highly recommend taking a peek at all the amazing holiday fare Gaby has to offer.
This particular recipe was an original she put together after being asked to create something special from the folks at Kettle Brand Chips. If you’ve never had Kettle Chips, you should stop reading and go buy some immediately. They are delicious and come in some spectacular flavors, including “Sriracha,” “Backyard BBQ” and “Cheddar Beer.”
As many of you know, Imagery wines are never quite what you expect. A visit to our tasting room almost always yields some new wine experience: a varietal you’ve never tried, a blend you’ve never heard of or a piece of art that looks a little wild out of context, but totally fits the wine. In short, we like things that are a little “off.”
Potato chips and chocolate? Yep, we’re in.
So we tried ‘er out and sure enough, this recipe was every bit as delicious as we imagined it would be. The crust is made of Sea Salt Kettle chips and the rest is pure chocolate and cream. It’s easy to follow, easy to make and so, so worth it. We all taste-tested it around the winery and were a little torn: half of us wanted a glass of milk, the other half wanted a glass of Port. If you are in the milk camp, you are on your own. But if you are like “the other half” who loves your sweet with a little more sweet, pair this delicious recipe with a glass of our Gold-medal winning Port.
Here is the recipe. To read Gaby’s blog about this one (with some fantastic photos) click here…Enjoy!
- 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
- 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.
- 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.