Okay–I know this isn’t pink. It’s also not heart-shaped. But romantic? Perfect for your Valentine’s Day? Yes and yes! Hear me out.
First of all, chocolate. Deep and dark and luscious. This tart is practically a giant truffle, shaped like a pizza. If you’re not into that, I can’t help you.
Second of all, a tart crust made from potato chips–say what? To me, there’s quite a bit of romance in the strange, offbeat, the path less traveled, etc. If you want a bit of novelty with your dessert, or if you want to put potato chips and pistachios in something just because you’re a quirky goose like that, this is a winner.
Also, salted desserts are all the rage, you heard? Highbrow/lowbrow is also a thing. Sometimes it’s okay to try and be just a little trendy… I’ll admit: trends can be delicious, too.
In short, whether you make this for chocolate lovers, kooks or food hipsters, you will have fans old and new. There’s a good chance that your Valentine (or the person you’d like to be your Valentine… wink, nudge) is one of the above. So let’s make magic things happen together! (1) Make tart, (2) be adored, (3) invite me to the wedding/50th anniversary if that’s how you roll.
Magic entails a few steps, but worry not! Nothing about this is difficult.
Step 1: crust. We’ll just crush a bunch (4-5 cups) of potato chips in a food processor, then mix with a bit of flour and some butter. I used baked chips because I was a bit uneasy about combining regular ones with butter; however, I think you’d be fine either way. Press the mixture into a tart pan and bake.
Step 2! The filling. It’s literally just chocolate, cream and egg (plus vanilla and salt), not unlike a baked version of a truffle.
Pour boiling-hot heavy cream on the chocolate and let it sit for a few minutes.
Then, whisk. It’ll look weird at first, sort of like subpar hot chocolate.
Keep whisking… It gets better.
Then it gets good. Egg goes in now.
After baking, the top will look a bit like the surface of a volcano… If this doesn’t bother you, there’s no reason you can’t call it good at this point and skip the next step (the glaze). Under a blanket of pistachios, you’ll barely notice, if at all.
However, if you’d like a smooth, glossy, velvety top, we’ll go on to step 3: the chocolate glaze topping. It’s a lot like making the filling, minus baking: cream and chocolate, plus corn syrup and water to give the whole thing a sheen and thin it out a bit. You’ll just pour it on top, then tilt the pan around to let a thin layer of pretty goodness spread all around.
Step 4: nuts! I personally really love the color and flavor of pistachios on chocolate. But feel free to substitute as you wish.
Sprinkle atop and let the whole thing set for a while.
An additional pinch of sea salt atop and wow–meet the rockstar dessert of Valentine’s Day. Or any other day.
I’ll let you take it from here. Happy V-Day to all you lovebugs!
Pistachio-Chocolate Tart with Potato Chip Crust
(adapted from Epicurious)
For the crust:
4-5 cups potato chips (I used baked Lay’s)
5 tablespoons melted unsalted butter
1/4 cup all-purpose flour
For the filling:
1 1/4 cups heavy cream
9 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract
1/4 teaspoon salt
For optional glaze:
2 tablespoons heavy cream
1 3/4 ounces semisweet chocolate, finely chopped
1 teaspoon light corn syrup
1 tablespoon warm water
1/2 cup pistachios (or other nuts), chopped
A pinch of sea salt (optional)
Preheat oven to 350 degrees.
To prepare the crust, pulse the potato chips in a food processor until you have 1 cup of fine crumbs. Combine in a medium bowl with the flour and melted butter, then press into bottom and sides of a 9-inch tart pan. Bake in preheated oven for 10-12 minutes, until golden brown. Cool on a rack for 15-20 minutes.
To make the filling, bring the cream to boil and pour over the chocolate in a medium bowl. Set aside for 5 minutes, then whisk until smooth. In a separate, small bowl, whisk together eggs, vanilla and salt, then whisk into chocolate mixture. Pour mixture into cooled crust and bake in preheated oven until filling is set on the edge but still wobbly in the middle, 20-25 minutes. Cool completely on a rack for an hour or so.
To make the glaze, simply bring the cream to a boil and stir in the chocolate, until mixture is smooth. Add in the corn syrup, followed by water, stirring until smooth. Pour mixture onto the cooled tart, tilting the pan and rotating to allow the glaze to coat the top as completely as you can (it doesn’t have to be perfect). Top with chopped pistachios (or other nuts) and let the tart stand until the glaze is set (another hour or so). Sprinkle a pinch of sea salt on top before serving, if you’d like.