Happily, by the time you read this I will be sipping margaritas and swimming in vats of guacamole and pico de gaillo down in Cabo San Lucas.
Hopefully I will have forgotten all about daily life by now and will be gratefully existing in a vacation bubble for a few days. I have about 1000 bottles of sunscreen packed (if you have seen me in real life, I am basically translucent white with a nice blue tinge that will be somewhat balanced by a generous slathering of self tanner), the widest brimmed hat and largest sunglasses you have ever seen, a loaded kindle and a big old smile.
Any reading suggestions by the way? When I have the time I cover a book a day or so, so I am always looking for new suggestions!!
Ok, onto the food! So, I have had a recipe crush on this Salted Chocolate Tart with Kettle Chip Crust for years. I mean, who wouldn’t want to eat chocolate and potato chips all in one gorgeous tart?
With the Holidays here, I really wanted to make a version of this. But due to all of the dietary restrictions around here, I just used this recipe as inspiration (YUM!) I wound up creating the most indulgent dessert maybe ever: Pumpkin Caramel and Chocolate Ganache Tart with Potato Chip Coconut Crust. I know that was kind of a mouthful, but all of those components were just the thing to bring all the flavors together!
I added coconut, coconut oil and coconut flour to the crust to help it hold together and give some natural sweetness to the salty potato chips.
The caramel (OH MY GAWD!!) is thick and creamy and has pumpkin in it! And then just a thick classic ganache made with coconut cream instead of regular cream.
Combine, the results are pure magic, and a perfect Holiday dessert!
- Pumpkin Caramel:
- 1 tablespoon coconut oil
- 1 cup brown sugar
- 1 cup canned unsweetened coconut cream (I get mine at Trader Joes)
- ¼ cup unsweetened pumpkin puree
- 1 teaspoon kosher salt
- Ganache:
- 1 cup canned unsweetened coconut cream (I get mine at Trader Joes)
- 2 cups vegan chocolate chips
- Coconut Potato Chip Crust:
- 3 cups unsweetened shredded coconut
- 13 ounces potato chips
- ⅔ cup coconut flour
- ¼ cup melted coconut oil
- fleur de sel or flaky sea salt
- Preheat the oven to 350 degrees and get out a 10” round tart shell.
- For the caramel:
- In a saucepan, combine the coconut oil, brown sugar, coconut cream and pumpkin puree and salt. Whisk together and bring to a simmer over medium-high heat, cooking for about 8 minutes. Set aside to cool and thicken up.
- For the ganache:
- In a saucepan bring the coconut cream to a simmer over medium-high heat and then add the chocolate chips. Pull the saucepan off the heat and whisk in the chocolate chips and then set aside to cool and thicken.
- In the bowl of a food processor pulse the coconut and potato chips until you have a crumb and then add the flour and the coconut oil until you have a crumbly dough. Press the dough into the tart shell, pushing up a thicker layer for the crust.
- I put the tart shell on a baking sheet and then bake for 30 minutes until the crust is golden. Let the crust cool and then pour in the caramel, spreading it evenly over the tart crust. Pour the ganache on top and gently smooth it to the edges. Sprinkle the salt over the top of the ganache.
- I popped my tart into the freezer for 15 minutes so that I could get a nice clean slice through the chocolate and caramel before I served this tart.
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Oh wow this looks absolutely delicious! Caramel and chocolate go so well with potato chips. It’s that irresistible sweet and salty combo for sure. 🙂
My absolute favorite Elizabeth! thank you!
Ohhhhh my!! Love that crust AND the caramel! Such a gorgeous pie!
Thank you Katrina!!
You have really surpassed your already eclectic recipes with this amazing d(el)ish!
Thank you.
Ha! thank you so much Nechama!
Are you kidding? This looks fantastic and sounds delicious! On my to make list! Thank you! Have a wonderful, relaxing vacation!
Thank you so much Christine!
I am gluten free sugar free and dairy free can you share some recipes with me?
Hi Lori! If you go to the bottom of the web site down in the footer, you can look up recipes by your food restrictions! All of the recipes from the last 3 years are all gluten free and dairy free. And with the exception of the dessert, everything is pretty much sugar free, ao that should leave you with a ton (about 800 recipes) to choose from! Let me know if I can help further.
This looks too good!
its kind of is Maria! addictive!!
Sooooo jealous of Cabo (and the tart!) Maybe this is a ridiculous suggestion, but have you ever read Watership Down? My husband and I read it over the summer and were obsessed!
Thanks for the suggestion Lindsay- Iw ill put it on my list!
Wow, this is Fantastic!!
thank you Jenny!
Totally making this pie!!
yay! thanks Marla!
What a tart!! I love that salted chocolate topping!
Thanks Laura- it’s sooooo good too!
Are there any consequences to leaving out the pumpkin puree? I don’t like pumpkin things in general, (I know, only person on the planet!) so I’d like to make this without the pumpkin.
I think it would be fine Zita, I would just cook it a wee bit longer so it thickens a little more!
How long will this keep after baking?
If it’s for THanksgiving I would not make it more than a day ahead of time.