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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 10 |
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The secret in this pie is the salted peanuts.Salt gives a wonderfull flavour with the caramel.Just try it and you will regrett you didn't add more salted peanuts... Ingredients:
shortbread crust |
1 cup butter |
1/2 cup confectioner’s sugar |
2 cups flour |
1/4 tsp baking powder |
caramel filling |
1cup sugar |
65 grams butter, cut into small pieces |
1/3 cup heavy cream |
1/3 cup or more lightly salted peanuts |
topping |
1 cup heavy cream |
150 grams dark or milk chocolates, chopped and placed in a stainless bowl |
Directions:
1. Preheat oven to 350F and prepare a 23 cm pie plate or pan.
2. In a large bowl, cream butter and confectioners’ sugar till light and creamy.Stirr together the flour and baking powder and blend in the butter mixture. Pat the dough in the plate and bake for 18 to 22 minutes till edges are brown. If bottom puffs during baking, just pat it with a fork. Cool completely.
3. Filling:
4. In a heavy saucepan, over a low heat, melt sugar till it get deep amber color and all crystals disappear. Add the butter piece by piece stirring continuously. Remove from heat and add the cream so so so slowly stirring with no stop. Till smooth. Keep aside to cool 5 minutes only and then pour it over the cooled crust.
5. Sprinkle with salted peanuts evenly. Keep aside to harden and cooled.
6. Topping:
7. Bring the cream to simmer point. Take care do not burn or you will get a bad taste. Once you reach simmering point, remove from heat and pour over the chopped chocolate.
8. Leave to set for 2 or 3 minutes then whisk till all chocolate melts and mixture is smooth.
9. Keep in room temperature for 1 1/2 to 2 hours. Then whisk again till thickened slightly.
10. Note: It is so important to know at which point you should stop whisking, you don’t want it so thick or grainy. You need a pourable smooth texture but still thick.
11. Pour over caramel and spread till all surface is covered. Chill for 3 to 4 hours. Cut into wedges and serve.
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