Chess Tart Recipes

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a large bowl, mix the butter, sugar and vanilla together. Mix in the eggs, then stir in the cornmeal, evaporated milk and vinegar until smooth.
• Bake for 10 minutes in the preheated oven, then reduce heat to 300 degrees F (150 degrees C) for 40 minutes. Let cool. Cut and top servings with whipped cream. You will think you have died and gone to heaven.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Mix together the cake mix, melted butter and the egg. Stir in the chopped pecans. Press mixture into the bottom of the prepared pan. Set aside.
• In a large bowl, beat the cream cheese with the confectioners' sugar. Beat in the eggs one at a time until blended.
• Pour cream cheese mixture over crust. Bake in the preheated oven for 45 minutes. Cool in the pan, then cut into squares before serving.

Steps:

• Preheat oven to 350 degrees. Make the tart shell: Coat a 9-inch fluted tart pan with a removable bottom with cooking spray. Mix together wafers, butter, granulated sugar, and salt. Press mixture into bottom and up sides of pan. Refrigerate until set, about 15 minutes.
• Transfer pan to a rimmed baking sheet, and bake until tart shell is golden, about 12 minutes. Let cool slightly. Reduce oven to 325 degrees.
• Make the filling: Mix together sugars, cornmeal, and salt, breaking up clumps. Whisk in eggs, yolk, and vanilla. Whisk in butter. Pour filling into tart shell. Bake until top is dark golden brown and edge is set but center is still a bit wobbly, 35 to 40 minutes.
• Transfer pan to a wire rack, and let cool for 15 minutes. Refrigerate until cooled, at least 2 hours or overnight.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and egg. Add cornmeal and flour until well blended. Beat in milk and vanilla (do not over beat). Pour into the pastry shell. , Bake at 325° for 55-65 minutes or until the filling is almost set. Cool on a wire rack. , For topping, heat 1/2 cup sugar in a small heavy saucepan over low heat without stirring until partially melted, about 5 minutes. Cook and stir with a metal spoon until syrup is completely melted and golden, about 5 minutes. Stir in the milk, butter and remaining sugar (mixture will be lumpy). Cook over medium heat, stirring until a candy thermometer reads 234° (soft-ball stage). Remove from the heat. , Pour into a small bowl without stirring. Cool, without stirring, to 190°. Beat on high speed until mixture turns light brown and creamy and a candy thermometer reads 130°-137°, about 5 minutes. Immediately spread over pie. Store in the refrigerator.

Steps:

• Mix almond meal and powdered sugar in processor to fine powder, about 10 seconds.
• Transfer to bowl of electric mixer and add butter; beat until light.
• Blend in eggs, lemon juice and salt.
• Beat in flour all at once until just combined;do not overmix.
• Gather dough into a ball and wrap in plastic.
• Refrigerate at least 3 hours.
• Roll dough out on generously floured surface into 11 1/2-inch circle 1/8 inch thick. (Keep surface and rolling pin well floured to prevent sticking.).
• Fit dough into 10-inch tart pan;trim edges.
• Cover with plastic wrap and refrigerate for at least 1 hour.
• Preheat oven to 400 degrees.
• Brush shiny side of 11 1/2-inch foil circle lightly with melted butter.
• Fit buttered side down into shell.
• Fill shell with dried beans or pie weights.
• Bake until dough is set, 15 to 20 minutes;remove foil and weights.
• Continue baking shell until golden brown, about 5 minutes.
• Reduce oven temperature to 350 degrees.
• Stir cream into cornmeal in small bowl.
• Cream butter and sugar in bowl of electric mixer until light and fluffy.
• Beat in eggs, one at a time, and continue beating until light.
• Blend in cornmeal mixture, lemon peel, juice and extract.
• Spoon filling into shell almost to rim; do not overfill.
• Bake tart until custard is set, about 30 minutes. (If edges brown to quickly, cover with strips of foil.).
• Cool on rack.
• Just before serving, dust lightly with powdered sugar.
• Garnish with whipped cream and berries, if desired.

Steps:

• Prepare the pie crust: Generously butter a 10-inch round, fluted tart pan. In a medium bowl, combine the flour, granulated sugar, salt, black pepper and lemon zest. Working quickly, rub the cold butter into the dry mixture using your fingers or a pastry cutter. Cut the butter into the flour until the pieces are the size of small pebbles. (Alternatively, use a food processor to pulse the dry ingredients with the butter.) Add the egg yolks and the cold water. Using your hands, combine just until the dough comes together in clumps. Gather dough into a ball; flatten into a disk, wrap in plastic and chill at least 30 minutes.
• Heat oven to 375 degrees. Roll out chilled dough between two sheets of parchment or on a lightly floured surface to a 12-inch round. Using the rolling pin, transfer dough into the prepared tart pan. Press the dough into the fluted sides and trim any overhang to 1/4 inch above the pan. Chill the dough again for at least 20 minutes.
• Line the pie dough with parchment paper and fill with pie weights or dried beans. Bake until the crust is lightly browned along the edges and beginning to firm up, about 18 minutes. Remove the pie weights and parchment and bake for another 5 minutes to lightly brown the edges. Press down the surface with the back of a spoon if the crust bubbles. Allow the crust to cool completely before filling. Adjust the oven temperature to 350 degrees.
• As the crust cools, prepare the filling: Whisk together eggs, yolks, sugar, cornmeal, lemon juice and zest and salt in a medium bowl. Stir in buttermilk and the melted butter.
• Place the tart pan on a rimmed baking sheet and carefully pour the filling into the cooled pie shell. Bake until the filling is set and jiggles slowly when the tart pan is moved back and forth, about 35 to 40 minutes. Cool pie completely before slicing. Top with a dusting of powdered sugar and serve at room temperature or cold, with some whipped heavy cream on the side.