Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1¾ cup | White flour |
| ¼ cup | White sugar |
| 2 tablespoons | Water |
| ¼ pounds | Butter |
| 1 \N | Egg |
| 4 ounces | White chocolate |
| ⅔ cup | White sugar |
| ½ cup | Soft butter |
| 2 \N | Eggs |
CRUST
FILLING
Crust: Blend flour, butter and sugar until results in a crumbly meal. Add egg and water and blend until dough is firm and forms a ball. (Makes enough for two 10 inch tart tins. Freeze extra if not needed.) Divide dough and roll out into thin circle. Line a 10 inch tart tin with crust, smooth into place. Line with foil and pie weights, and bake 10-20 minutes at 350F.
Cool.
Filling: Chop chocolate into small pieces. Melt in double boiler over low heat. Whip butter and sugar until fluffy, then add chocolate slowly. Mix until well blended. Add 1 egg, beat vigorously for 3 minutes, repeat with second egg. Pour into cooled crust, smooth gently, and chill.
Recipe by: Marni Tuttle <tuttle@...> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.