Memes Chess Tart Recipes

CHESS PIE TART

Steps:

• Start by leaving all ingredients to be used for the filling out on the counter to come to room temperature.
• To prepare the crust, put flour, sugar and salt in a small bowl and mix thoroughly with a whisk. Then transfer to a food processor fitted with the dough blade.
• Cube the cold butter and add to the flour mixture. Pulse several times until butter is about pea size and mixture resembles coarse crumbs.
• Drizzle cold water over the dough mixture, and pulse until the dough starts to pull together. Be mindful not to overmix, you still want chunks of butter in the dough to create a flaky crust.
• Turn the dough out on the counter or cutting board and shape into a disk. Wrap in plastic and rest in the refrigerator for an hour.
• Take pie dough out of the fridge and roll into a circle about 2" larger than your pan. Use extra flour to keep dough from sticking to the counter and roller.
• Carefully place the dough over the tart pan, lightly press the dough into the bottom and side of the tart pan, let the excess dough hang over the side.
• Press the rolling pin along the edge of the pan to take off the excess dough.
• Cover the prepared dough with plastic wrap and freeze for 10 - 15 minutes.
• Preheat the oven to 425°F.
• Take the frozen crust out of the freezer and poke holes with a fork on the bottom and side.
• Line the frozen crust with parchment paper, large enough to cover the crust completely.
• Add pie weights or dry bean on top of the parchment paper, enough to fill to the top.
• Par-bake crust for 20 minutes.
• Remove pie weights or bean, and bake for another 5 minutes.
• Remove from the oven and let cool on a wire rack.
• Reduce oven temperature to 350°F.
• To prepare the filling, beat soften butter with sugar and salt until completely combined.
• Whisk together egg, cream, and vanilla in a small bowl.
• Add egg mixture to butter mixture and beat to combine. Stop and scrape the side a few times to make sure all the butter is completely incorporated.
• Beat 1 tablespoon of flour into the custard mixture until combined.
• Pour the prepared custard mixture into the par-baked crust.
• Cover the edge of the crust with foil.
• Bake tart for 45 minutes.
• Remove foil and bake for another 5 minutes.
• Remove from oven and let cool complete on a wire rack.

CHESS TART

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.

LEMON CHESS TART

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.

CARAMEL CHESS TART

Steps:

• Heat oven to 450°F. Place pie crust in 10-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Carefully line crust with a double thickness of foil, gently pressing foil to bottom and side of crust. Bake 7 minutes. Carefully remove foil; bake 2 minutes longer. Cool on cooling rack 10 minutes. Reduce oven temperature to 350°F.
• In medium bowl, beat butter and brown sugar with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Stir in flour and buttermilk. Stir in vanilla. Pour filling into partially baked crust.
• Bake 45 minutes or until almost set. Cool completely on cooling rack. Remove tart from pan; place on serving plate. Sprinkle with powdered sugar. Serve with whipped cream.

MEME'S CHESS TART

Steps:

• Preheat oven to 350.
• Make the tart shell: Coat a 9-inch fluted tart pan with a removable bottom with cooking spray. In food processor mix together wafers, butter, Splenda Blend 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.
• Make the filling: In food processor mix together sugars, cornmeal, and salt, breaking up clumps. 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.