1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1 cup granulated sugar
1 egg, room temperature
4 eggs
1 teaspoon vanilla extract
3 tablespoons milk
1/2 teaspoon chocolate syrup
1 (15 ounce) can sweetened condensed milk
Preheat oven to 375 degrees F (190 degrees C). Line bottom of 8-inch pie pan with aluminum foil. Fill with chocolate candy-coated baking tarts and roll.
Melt butter and brown sugar in medium saucepan over low heat; brush over foil that seals interior of pie crust. Stir milk and egg; bake 30 minutes longer. Remove foil from chocolate tarts, allowing chocolate to drip onto bottom. Bake an additional 20 minutes. Remove tarts from pan. Incorporate 1/2 cup sugar syrup and chocolate syrup in bottom of crust.
Beat together egg white, sugar and brown sugar; mix together. Bake 5 minutes more. With fork, beat egg mixture into chocolate filling. Remove foil from tarts; beat to soften filling. Cool completely.
Using mandoline or a pastry knife cut chocolate tarts into 1-inch slices; fill with filling. Temper half of pie filling with cold water or milk. Serve with whipped cream or vanilla frosting.
Just dancing about Espresso'd the other day...
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