Milk Chocolate Potato Chip Tart (Kosher for Passover)

For the crust I got some Utz Potato Chips -- both salted and unsalted and used 3 parts of salted to about 2 parts of unsalted -- basically just threw some more salted into the bowl

And crushed them with my hands until they were mostly small with a few larger pieces

Blend 1 stick unsalted butter (softened)

3/4 cup confectioners sugar

and 3/4 cup of the smushed potato chips until "creamy"

Then add 1 large egg :

look! I got a double egg, TWINS! Good thing I cracked it into a cup first otherwise UH OH might have had to restart :/

Well now add 1 large (not double) egg

Now the flour: the ratio of cake meal to flour is 5/8 cup cake meal for ever 1 cup

So the recipe calls for 1/2 cup of flour so that is 1/4 cup plus HALF of a 1/4 cup measuring cup (complicated, I know)

Now mix until combined

Finally, add 1/2 cup of the potato chips and stir (or blend for a few seconds) until combined 

Dump it out onto plastic wrap and cover with another sheet.  

Form into a circular disc and refridgerate for 30 minutes

Then take it out and roll into a 12 inch circle

and place over a 10 inch tart plan and form, repairing any "issues"

Cover with parchment and refridgerate for ANOTHER 30 minutes..

Cover with parchment and fill with pie weights and bake for 30 minutes, or until nearly set

The rest is the same as the Pretzel Tart so head over there for specifics but here a slew of photos of the rest:

Make the crust: In a standing electric mixer fitted with the paddle, beat the butter with 3/4 cup of the potato chips and the confectioners? sugar at low speed until creamy. Beat in the flour and egg. Add the remaining 1/2 cup of potato chips, being sure to leave some chip pieces intact. Flatten the dough between 2 sheets of plastic wrap and refrigerate until chilled, at least 30 minutes.Preheat the oven to 350°. Roll out the dough between the sheets of plastic wrap to a 12-inch round. Peel off the top sheet and invert the dough over a 10-inch fluted tart pan with a removable bottom. Press the dough into the corners and patch any tears. Trim the overhanging dough and refrigerate the shell for 30 minutes or until firm.Line the shell with parchment paper and fill with pie weights. Bake for about 30 minutes, until nearly set. Remove the parchment and weights and bake for 10 to 15 minutes longer, until the tart shell is firm; cover the edge with foil if it darkens too much. Let the shell cool completely. Brush the melted chocolate over the bottom and up the side and refrigerate for 10 minutes, until set.Meanwhile, make the filling: In a medium saucepan, bring the cream to a simmer. Off the heat, add the milk chocolate and let stand for 5 minutes. Whisk until smooth. Transfer the filling to a bowl and let cool to room temperature, about 1 hour.Pour the filling into the shell and refrigerate until set, at least 4 hours. Sprinkle lightly with sea salt and crushed chips. Cut into wedges, top with crème fraîche; serve.