Yield: 1 servings
|1¾ cup||White flour|
|¼ cup||White sugar|
|4 ounces||White chocolate|
|⅔ cup||White sugar|
|½ cup||Soft butter|
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.