White chocolate chess tart^
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Refrigerated pie crust | |
| 4 | ounces | White chocolate bar, |
| Chopped | ||
| ½ | cup | Buttermilk |
| 3 | larges | Eggs, lightly beaten |
| 1 | tablespoon | Vanilla |
| 1¼ | cup | Sugar |
| pinch | Salt | |
| 3 | tablespoons | Flour |
| 1 | tablespoon | Cornmeal |
Directions
Put crust in a 9" tart pan with removable bottom; trim edges. Line with foil and weight with dried beans or pie weights. Bake at 450F. 8 minutes; remove foil and bake another 3-4 minutes. Cool on a wire rack.
Cook buttermilk and white cohcolate until smooth. Cool 15 minutes.
Blend eggs and vanilla; gradually stir in chocolate mixture.
Combine remaining ingredients, add to white chocolate mixture, stirring. Pour into crust.
Bake at 325F. 50 minutes until a knife tests clean. Cool on wire rack.
Southern Living 11-95
Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-31-95