Chocolate-Peanut Tart

Relish this delicious chocolate and peanut tart baked with Pillsbury® refrigerated pie – perfect for dessert. MORE+ LESS-

By Pillsbury Kitchens

November 7, 2013

1 1/4

cups sugar

1/2

cup water

2/3

cup whipping cream, warmed

tablespoons bourbon

Pillsbury™ refrigerated pie crust, softened as directed on box

1/4

cup butter or margarine, melted

egg, slightly beaten

1 1/4

cups unsalted dry-roasted peanuts

3/4

cup semisweet chocolate chips

Additional whipping cream, whipped

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1

In 2-quart saucepan, heat sugar and water to boiling, stirring constantly, until sugar is dissolved. Reduce heat to medium-high; boil, without stirring, 7 to 8 minutes or until syrup is golden, swirling pan occasionally. (Wash down sides of pan with water, using a pastry brush, if sugar crystals form on sides.) Remove from heat; gradually stir in warm cream and bourbon (mixture will bubble up). Cool completely.
2

Heat oven to 375°F. Spray 9-inch tart pan with removable bottom with cooking spray. Place pie crust in pan as directed on box for One-Crust Filled Pie. Press in bottom and up sides of pan; trim edges if necessary. Add butter and egg to sugar syrup, stirring until smooth. Stir in peanuts and chocolate chips. Pour filling into crust-lined pan. Bake 36 to 38 minutes. Cool completely on cooling rack. Serve with whipped cream.