Turtle Pie

May 5, 2015 by alex

Turtle Pie

This pie was full of chocolate from the crust to the mousse. The crust is bitter due to the amount of cocoa powder. This balances out the sweetness of the mousse. The mousse is very rich and creamy. It is a little bit too sweet for my taste. The caramel is salty and has chopped pecans. I wish that the pie had less sugar and was more balanced.

Chocolate Tart Dough:   Yield (4) 3 inch tart shells

85 g room temperature, unsalted butter
35 g 6x sugar
1 egg yolk
140 g pastry flour
35 g cocoa powder
1/4 teaspoon sea salt

Directions:

  1. Beat the butter and sugar together on low speed in a stand mixer with a paddle. The mixture should be smooth.
  2. Stream in the egg yolk. Make sure the it is fully incorporated and scrape down the sides of the bowl.
  3. Sift the dry ingredients and add to the mixture. The dough should come together after two minutes.
  4. Wrap in plastic wrap and allow it to rest for 30 minutes on the table.
  5. Weigh out 2 oz and set aside.
  6. Grease the 3 inch tart tins with pan spray.
  7. Push the 2 oz blocks into the bottom of the tins.
  8. Bring the dough up the sides of the tin. It should be about 3/8 inch thick.
  9. Dock the dough with a fork.
  10. Freeze for 30 minutes.
  11. Bake in a 400F oven for 15 minutes with blind baking beans wrapped in plastic wrap in the center. Remove the beans and bake for another five minutes.

 

Caramel:                Yield: 8 oz

2.5 oz granulated sugar
1 oz unsalted butter
2 oz heavy cream
1.5 oz chopped pecans
1 oz whole pecans

Directions:

  1. Caramelize a thin layer of sugar in a pot (just enough to cover the bottom).
  2. Add more sugar and repeat until all of the sugar is caramelized.
  3. Heat the sugar until one shade lighter than what you want.
  4. Remove from the heat.
  5. Add the butter.
  6. Add the heavy cream.
  7. Sprinkle the chopped pecans at the bottom of the tart shells.
  8. Pour into the bottom of the prebaked tart shells.
  9. Allow to set.
  10. Make the turtles with the leftover pecans.
  11. Cut one pecan in half. Those are two heads.
  12. Cut the middle section out of another pecan. Put the two pieces together and cut the rounded side off. Those are two legs.
  13. Repeat until you get four turtles.
  14. Place the pecans on a silpat and arrange them into turtles.
  15. Pour all little bit of caramel (no pecans in it) into the center. Try not to make a mess. Allow to set.
  16. Pour melted dark chocolate over the set caramel.
  17. Put a small amount of white chocolate into a piping bag and pipe eyes on the turtle.
  18. Put a small amount of dark chocolate into a piping bag and pipe pupils on the turtle.

 

Chocolate Mousse:

5 oz heavy cream
5 oz dark chocolate
0.75 oz softened butter
2.25 oz granulated sugar
1 oz pasteurized egg yolks
2 oz pasteurized egg whites

Directions:

  1. Melt the chocolate and butter together over a double boiler.
  2. Whip the heavy cream with a whisk to a soft peak.
  3. Whip the egg whites in a stand mixer until frothy then slowly add the sugar.
  4. Whip the french meringue to a medium peak.
  5. Remove chocolate from the heat. Add the yolks.
  6. Whisk in 1/2 of the whipped cream to the chocolate.
  7. Fold the rest in.
  8. Fold the meringue into the chocolate. Make sure that it is fully incorporated. Set on ice.
  9. Pipe onto the pie. Make sure to leave a border showing the caramel.
  10. Set in the fridge.
  11. Top with a swirl of whipped heavy cream.
  12. Place turtle on top.
  13. Dust with powdered sugar.

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