White chocolate tart

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: 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.


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.

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