Recipe for White Chocolate Chess Tart


1 refrigerated pie crust
4 oz white chocolate bar,
1 chopped
1/2 cup buttermilk
3 large eggs, lightly beaten
1 tablespoon vanilla
1 1/4 cup sugar
1 pinch salt
3 tablespoon flour
1 tablespoon cornmeal


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.

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