In THE SECRET INGREDIENT OF WISHES, the first pie Rachel makes with Catch is forced on her. She’s a convenient pair of hands. But more than that, Catch uses pie as a form of therapy for herself and others. So when Rachel shows up on her doorstep, a “stray” as Catch calls her, Catch does everything she can to keep Rachel in the kitchen, talking about her life, her fears, and eventually her ability, all the while pushing Rachel out of her comfort zone and into real life.
So when Rachel starts making pies all on her own, she doesn’t hold back. She starts experimenting with different flavor combinations like raspberry and peaches or a salted chocolate tart with a kettle chip crust. The chocolate tart (from What’s Gabby Cooking) first caught my eye on Pinterest and I knew this decadent (and delicious) dessert had to be in the book. So I worked it into a pivotal scene between Rachel and Ashe’s little brother Scott. (Chapter 34, if you’re interested!) In this scene, Rachel and Scott talk about their families and how Catch has become that for both of them.
- 1 “Sharing Size” (or 8.5 ounces in the US) bag Kettle Chips, Sea Salt flavor
- 5 tablespoons unsalted butter, melted
- 1/4 cup all purpose flour
- 1/4 cups heavy cream
- 10 ounces semisweet chocolate chips
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 8 ounces bittersweet chocolate chips
- 1 cup heavy cream
- Preheat oven to 350 degrees.
- 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 9-inch tart pan.
- Transfer to the pre-heated oven and bake for 12 minutes. Remove from the oven and set aside to cool.
- Combine the cream and chocolate chips in a medium pot over medium heat and warm the cream until the chocolate starts to melt. Whisk these 2 ingredients together until completely smooth. Add the eggs, vanilla and salt and continue to whisk until smooth over medium heat.
- Once smooth, remove the pot from the heat and pour the Chocolate Filling mixture into the cooled tart shell and place it back into the oven and bake for 22-25 minutes. Remove it from the oven and let cool for 30 minutes.
- Heat the cream in a small saucepan and add the chocolate. Whisk together over medium heat until the mixture is smooth and all the chocolate has melted.
- Pour this mixture over the middle of the chocolate tart and use an offset spatula to spread it around evenly.
- Let the entire tart chill overnight in the refrigerator.
- Dust with flaky sea salt before slicing and serving.