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Nut: Tin Roof Tart




Source of Recipe


1992 Pillsbury Bake Off


List of Ingredients




1 9" pie shell
2 oz. dark chocolate candy bar
1 Tbsp. butter
20 caramels, unwrapped
1/3 cup whipping cream
1-1/2 cups Spanish peanuts
8 oz. dark chocolate candy bar
2 Tbsp. butter
1 cup whipping cream
2 tsp. vanilla




Recipe



Blind bake* the pie shell at 425 degrees for 8-10 minutes or until light golden brown. Cool completely.

Meanwhile, melt 2 oz. dark chocolate and 1 Tbsp. butter, stirring constantly until smooth. Spread over bottom and up sides of cooled baked pie crust.

In heavy saucepan, melt 20 caramels with 1/3 cup whipping cream until smooth, stirring frequently. Stir in peanuts until coated and spoon into chocolate lined crust.

In another heavy saucepan, melt 8 oz. dark chocolate and 2 Tbsp. butter, stirring frequently until smooth. Cool for 10 minutes.

In small bowl, combine 1 cup whipping cream and the vanilla and beat until soft peaks form. Fold into cooled chocolate mixture and spread over the caramel peanut layer. Chill for 2 hours or until set.

Calories per 1/12 of recipe: 560
Fat: 45 grams
Sodium: 250 mg


* Blind bake means to bake a pie crust without a filling. There are several techniques used to ensure that the pie crust holds it shape when baked empty. Pie weights can be placed in the shell to keep it from puffing. The shell can be lined with foil and dried beans or peas. Pricking the crust with a fork before baking also helps the crust keep its shape.