Kauai baker Lenore Klass is keeping her eyes on the prize — the $1 million prize at the national Pillsbury Bake-Off. Klass, among 100 finalists from across the country, earned her spot with a recipe for Orange Cream-Chocolate Tarts.

Klass also made the finals in 2010 (the contest runs every other year) for a banana-peanut butter tart. Klass returns to Orlando, Fla., March 25 to 27 in hopes of winning the top prize, which also includes $10,000 in GE appliances.

Klass, who lives in Koloa, has been baking since she was a girl and has been creating her own recipes for decades.

ORANGE CREAM-CHOCOLATE TARTS
1 teaspoon unflavored gelatin
2 tablespoons cold water
4 egg yolks, beaten
1/2 cup sugar
2 tablespoons grated orange peel, divided
1/4 cup freshly squeezed orange juice
1-1/2 teaspoons lemon juice
1/4 teaspoon salt, divided
3 tablespoons butter, divided
1-1/2 teaspoons vanilla extract, divided
1-1/4 cups whipping cream
1 box refrigerated pie crusts, softened as directed on box
1/4 cup semisweet chocolate chips

In small bowl, soften gelatin in cold water.

In 2-quart heavy saucepan, stir together egg yolks, sugar, 1 tablespoon of the orange peel, orange juice, lemon juice and 1/8 teaspoon of the salt. Cook over low heat, 8 to 10 minutes, stirring constantly, until slightly thickened. Remove from heat.

Add 2 tablespoons of the butter, gelatin and 1 teaspoon of the vanilla; stir until butter is melted.

Fill large bowl with ice water; place saucepan in water. Cool egg mixture, stirring occasionally, about 10 minutes or until thickened.

In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Reserve 1/2 cup of the whipped cream; refrigerate. Fold orange mixture into remaining whipped cream. Refrigerate.

Heat oven to 425 degrees. Cover outsides of 6 (6-ounce) custard cups or ramekins with foil; spray with cooking oil spray. Place cups upside down on 15-by-10-inch rimmed pan.

Unroll pie crusts; roll each into 12-inch round. Using 4 1/2-inch scalloped or round cookie cutter, cut 3 rounds from each crust. Place rounds over back of each custard cup, pressing dough to fit around cup. Prick dough several times with fork.

Bake shells 10 to 13 minutes or until golden brown. Cool 15 minutes. Carefully remove shells from cups; place open side up on cooling rack.

In small microwaveable bowl, microwave chocolate chips and remaining 1 tablespoon butter on high 10 to 20 seconds, stirring every 10 seconds, until smooth. Stir in remaining 1/8 teaspoon salt and 1/2 teaspoon vanilla. In each pie shell, brush thick coating of chocolate mixture over bottom and sides. Let stand 5 minutes or until set.

Evenly divide orange filling among shells. Top tarts with reserved whipped cream and remaining 1 tablespoon orange peel.

Refrigerate 1 hour (filling will be soft). Store covered in refrigerator. Makes 6 tarts.

Approximate nutritional information, per serving: 470 calories, 33 g fat, 18 g saturated fat, 210 mg cholesterol, 300 mg sodium, 38 g carbohydrate, no fiber, 23 g sugar, 4 g protein