Chess Tart from the DessertQueen


As I like to bake and only have 3 senior citizens at home I have a large group who are always willing to be Guinea pigs. Every baker needs someone to eat the desserts so you can keep trying new things.

Unlike Sue I rarely bake bread but do enjoy making cookies and pies.  In the coming weeks, I will try to post a dessert or cookie recipe at least once a week. Have a great time baking. Warms the house and the soul. 

Today I tried a new recipe for a Chess Tart. It has cornmeal in it and I had been waffling about trying it. It was quite easy, just a little time consuming. Every one who sampled it thought it was quite good and did not guess it had cornmeal in it. 

There where one or two things I would do different next time. One would be to start checking before the time stated. Thought it needed another minute or two and in that length of time it almost was over baked. Next time I am thinking about adding some finely chopped Pecans to the crust. Leave out some of the crushed cookies so you have the same amount. I kept thinking it needed the taste of Pecans to put it over the top. DO be sure to put it in a cookie sheet to bake as it oozed out from the bottom.

Chess Tart

Makes one 9” tart
Serves 10 to 12

For the Tart Shell
Vegetable oil cooking spray for the pan
1 1/4 cups of crushed vanilla wafers (about 45 crushed)
5 Tablespoon unsalted butter melted and cooled slightly
2 Tablespoons granulated sugar
1/4 tsp salt

For The Filling

1 cup granulated sugar
1/2 cup packed light brown sugar
1 Tablespoon cornmeal
1/4 salt
3 large eggs plus 1 egg yolk
1/2 teaspoon vanilla extract
1 stick unsalted butter

Preheat oven to 350°. 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 while making filling. Reduce oven to 325°.

Make the filling. Mix together sugars, cornmeal and salt till combined. 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.

Place on wire rack to cool for 15 minutes then refrigerate 2 hours or overnight.

1 comment:

  1. Myrna,
    We really liked this tart; it is quite rich so it might make a nice filling for Tassies - those little miniature muffin cup crusts.

    ReplyDelete

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