Sweet, salty creamy, and extra chocolatey. This Kettle chocolate turtle pie got it all. Salty Kettle Chip crust with double the sweet chocolate filling. This turtle pie is far from the traditional one, or let’s just say, got a few upgrades!
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Preheat the oven to 170 ºC and melt the butter in a small saucepan. 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 22 cm tart pan.
Transfer to the oven and bake for 12 minutes. Remove from the oven and set aside to cool.
In the meantime, finely chop the chocolate for the filling. In a medium pot, whisk together the sugar, cornstarch, cocoa powder, and salt. Whisk in 80 ml of milk until a paste forms. Then, slowly whisk in the remaining milk until combined. Whisk in the egg yolks. Set the pot over medium-high heat and bring the mixture to a gentle boil. Cook, stirring continuously, until the mixture thickens and is pudding-like, 5-8 minutes.
Add the chopped chocolate, hazelnut liquor (if using), and 2 teaspoons vanilla to a large mixing bowl. Strain the chocolate pudding mix through a fine-mesh strainer directly over the chopped chocolate. Stir until the chocolate is melted and the pudding creamy. Cover and chill 30 minutes to 1 hour.
Using an electric mixer, whip the cream until soft peaks form. Fold the whipped cream into the chocolate filling. Remove the base from the tart pan and place on a cake plate. Add the chocolate filling and spread the surface evenly with a spatula. Chill the tart again for at least 30 minutes.
For the cream cheese topping, halve the vanilla pod lengthways and scrape out the pulp. Beat the butter with the whisk of the hand mixer until lightly creamy. Gradually withhold the powdered sugar and vanilla pulp. Add the cream cheese and mix everything into a homogeneous cream. Fill into a piping bag with a perforated nozzle and refrigerate for 15 minutes. Swirl the cream onto the pie and top with some chocolate chips.
Preparing In The Kitchen
Preheat the oven to 170 ºC and melt the butter in a small saucepan. 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 22 cm tart pan.
Transfer to the oven and bake for 12 minutes. Remove from the oven and set aside to cool.
In the meantime, finely chop the chocolate for the filling. In a medium pot, whisk together the sugar, cornstarch, cocoa powder, and salt. Whisk in 80 ml of milk until a paste forms. Then, slowly whisk in the remaining milk until combined. Whisk in the egg yolks. Set the pot over medium-high heat and bring the mixture to a gentle boil. Cook, stirring continuously, until the mixture thickens and is pudding-like, 5-8 minutes.
Add the chopped chocolate, hazelnut liquor (if using), and 2 teaspoons vanilla to a large mixing bowl. Strain the chocolate pudding mix through a fine-mesh strainer directly over the chopped chocolate. Stir until the chocolate is melted and the pudding creamy. Cover and chill 30 minutes to 1 hour.
Using an electric mixer, whip the cream until soft peaks form. Fold the whipped cream into the chocolate filling. Remove the base from the tart pan and place on a cake plate. Add the chocolate filling and spread the surface evenly with a spatula. Chill the tart again for at least 30 minutes.
For the cream cheese topping, halve the vanilla pod lengthways and scrape out the pulp. Beat the butter with the whisk of the hand mixer until lightly creamy. Gradually withhold the powdered sugar and vanilla pulp. Add the cream cheese and mix everything into a homogeneous cream. Fill into a piping bag with a perforated nozzle and refrigerate for 15 minutes. Swirl the cream onto the pie and top with some chocolate chips.
