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Chewy Chess Tart

Posted By Jennifer On May 30, 2011 @ 7:29 pm In pies & tarts | Comments Disabled

Recipe from Martha Stewart’s New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites. Read and see more at Bake or Break.

Crust

  • 1 & 1/4 cups finely ground vanilla wafer cookies (about 45 cookies)
  • 5 Tablespoons unsalted butter, melted and cooled slightly
  • 2 Tablespoons granulated sugar
  • 1/4 teaspoon salt

Mix vanilla wafer crumbs, butter, sugar, and salt until combined. Press into the bottom and up the sides of a 9-inch fluted tart pan with a removable bottom. Refrigerate about 15 minutes, or until firm.

Preheat oven to 350°. Place tart pan on a rimmed baking sheet. Bake 12 minutes, or until crust is golden. Let cool slightly.

Filling

  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 Tablespoon fine cornmeal
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 large egg yolk
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup unsalted butter, melted and cooled slightly

Reduce oven temperature to 325°.

Mix both sugars, cornmeal, and salt. Break apart any clumps. Whisk in eggs, egg yolk, and vanilla. Whisk in butter until smooth. Pour filling into tart shell.

Bake 35-40 minutes, or until top is dark golden brown and the edge is set but the center is still just a bit wobbly.

Cool on wire rack 15 minutes. Refrigerate until completely cooled, 2 hours up to 1 day. Unmold and serve.

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