White chocolate tart
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | White flour |
| ¼ | cup | White sugar |
| 2 | tablespoons | Water |
| ¼ | pounds | Butter |
| 1 | Egg | |
| 4 | ounces | White chocolate |
| ⅔ | cup | White sugar |
| ½ | cup | Soft butter |
| 2 | Eggs | |
Directions
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.