Ingredients For the Filling 60 g Unsalted Butter 200 g Pecan Nuts (Roughly Chopped) 60 g Double Cream 110 g Dark Brown Sugar 1 tsp Vanilla Extract 115 g Golden Syrup 1 Pinch Sea Salt 4 Eggs (Yolks) For the Pastry 1 Pinch Sea Salt 20 g Double Cream ¼ tsp Baking Powder ½ tbsp Cider Vinegar 145 g Plain Flour 65 g Cream Cheese 85 g Unsalted Butter (Cubed) For the Topping 90 g Double Cream 70 g White Chocolate (Roughly Chopped) 70 g Dark Chocolate (Roughly Chopped) * Always check the ingredient labels for allgergen information Share this Recipe Facebook Twitter Pinterest WhatsApp
Mud Turtle Pie by Dan Serves 8 Total 1 hour Oven Temp 175 °C - 40 minutes Difficulty Not too Tricky Chef Yotam Ottolenghi and Helen Goh Pastry Method To make the pastry add the flour and butter to a bowl and using your fingertips rub together until the mixture resembles bread crumbs. Add the salt, baking powder and cream cheese and mix until it resembles coarse meal. Add the cream and vinegar and combine. Knead the dough until it just comes together, wrap in clingfilm and place in the fridge. Grease a tart tin and then remove the pastry dough from the fridge and roll and line the tart tin with the dough. Blind cook the pie shell for 20 minutes and then allow to cool. To make the pecan filling, in a saucepan combine the golden syrup, brown sugar, egg yolks, cream, butter and salt and cook on a medium heat for around 7 minutes, stirring constantly until it just begins to thicken (don't let it boil). Spread the pecans on the bottom of the pie crust and then pour the filling on top. Bake the pie for 20 minutes, or until the filling is puffed and golden and just beginning to bubble around the edge. Cool on a wire rack for at least 1 hour or until the filling feels firm to the touch. To make the chocolate ganache in a saucepan scald the cream and then pour over the chocolate and mix together and let it cool. Add the ganache topping on top of the pecan mixture and use a spatula to smooth the top. Allow the ganache to set before serving.