LEMON CHESS TART
Make and share this Lemon Chess Tart recipe from Food.com.
Provided by Witch Doctor
Categories Tarts
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- For the Tart Shell:.
- In Cuisinart, blend all ingredients while adding the butter in quarter-inch pieces.
- Drizzle in chilled water until dough is thick or holds together when pushing together with fingers.
- Move dough onto wax paper. Press into 1" thick disk and chill for at least one hour. Then press into 10" tart pan.
- Line pastry with parchment paper and bake at 350 degrees for 20 minutes until light brown. While still warm, remove parchment paper.
- Let tart shell rest at room temperature until ready to fill.
- For the Filling:.
- Cream butter until fluffy. Mix sugar with cornstarch. Add to butter and cream together.
- Add eggs one at a time, beating well after each addition. Add lemon juice (it will curdle; this is okay) and grated peel.
- Pour into a semi-baked 10-inch tart shell and bake at 350 for about 40 minutes, or until the filling no longer jiggles.
- Allow to cool, slice and top with berries if desired.
Nutrition Facts : Calories 712.1, Fat 49.6, SaturatedFat 30.2, Cholesterol 263.1, Sodium 258, Carbohydrate 62, Fiber 0.9, Sugar 40.2, Protein 7.4
CHESS TART
This tart, based on a classic Southern pie, oozes with gooey custard and has a simple cookie-crumb crust.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes one 9-inch tart
Number Of Ingredients 12
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
This lemon chess tart uses the cookie dough crust from my Lemon Sables recipe. The crisp, buttery crust and the tart filling make a wonderful combination! From an April 1984 issue of Bon Appetit that featured Light and Refreshing Lemon Desserts.Serve this with a dollop of whipped cream and fresh strawberries or raspberries.A doily laid on top of the tart, sprinkled with the powdered sugar and removed, is a nice, decorative touch.Refrigeration time of dough is not included in prep time.
Provided by Leslie in Texas
Categories Tarts
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 598, Fat 36.9, SaturatedFat 20.2, Cholesterol 188.4, Sodium 62, Carbohydrate 61.6, Fiber 1.6, Sugar 37.5, Protein 7.6
CHESS PIE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h35m
Yield 8 to 10 servings (one 9-inch pie)
Number Of Ingredients 13
Steps:
- For the pie: Preheat the oven to 350 degrees F. Place the blind-baked pie shell on a rimmed sheet pan.
- In a large bowl, whisk together the granulated sugar and eggs until combined. Add the butter, milk, flour, cornmeal, vinegar, vanilla and salt. Whisk until well blended.
- Pour the filling into the prepared pie shell and bake until the center of the custard is just set and the edges are slightly puffy, 45 to 50 minutes. Let cool completely
- For the whipped cream: Beat the cream with the confectioners' sugar and vanilla until soft peaks form. Chill until ready to serve.
- Slice the pie and serve with a dollop of whipped cream.
MEME'S CHESS TART
This tart is based on a classic southern pie, oozes with gooey custard and has a simple cookie-crumb crust. Modified this from a recipe from Martha Stewart Living Magazine. Tried making it as low-carb/low sugar friendly as possible, the family loved it! I'm thinking pecan crust next time...mmmmmmmm an upside down pecan pie! Let me know what you think.
Provided by Heartspell
Categories Tarts
Time 1h12m
Yield 10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 231.4, Fat 16.8, SaturatedFat 10.1, Cholesterol 112.1, Sodium 192.2, Carbohydrate 18.7, Fiber 0.1, Sugar 17.9, Protein 2.4
CHOCOLATE CHESS TARTS
Make and share this Chocolate Chess Tarts recipe from Food.com.
Provided by spatchcock
Categories Pie
Time 1h
Yield 12 3inch tarts
Number Of Ingredients 7
Steps:
- Combine first three ingredients in a small saucepan; cook over low heat, stirring frequently, until chocolate and butter melt.
- Cool slightly.
- Combine eggs and sugar in a large bowl; add chocolate mixture and vanilla, stirring until blended.
- Pour into tart shells; place filled pies on a baking sheet.
- Bake at 350 degrees for 30 minutes or until set.
- Cool on a wire rack.
Nutrition Facts : Calories 167.3, Fat 8, SaturatedFat 4.8, Cholesterol 48.8, Sodium 52.6, Carbohydrate 23.5, Fiber 0.8, Sugar 21, Protein 2.5
CLASSIC CHESS PIE
Classic chess pie filling consists of butter, eggs, flour and sugar. There are many variations, however, and I am partial to my spins! In this recipe, cornmeal and buttermilk add a boost in texture and tang that brings me home to my Southern roots. The oven temperature is lowered to cook the egg-based custard low-and-slow, making for a smooth and more tender filling.
Provided by Food Network
Categories dessert
Time 4h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- For the crust: Whisk together the flour and salt in a large bowl. Remove the butter from the freezer and work it into the dough by hand, working quickly to keep the butter as cold as possible. (Cold butter flakes are the secret to a flaky crust.) Be sure to leave pea-size butter flecks visible. Slowly pour the ice water into flour mixture. Using your hands, mix until a dough starts to form. Be careful not to overmix. It should appear shaggy but cohesive.
- Lightly dust a clean work surface with flour. Using a rolling pin, roll the dough out into a 1/4-inch-thick circle, 12 inches in diameter. Transfer the dough round to a 9-inch pie dish. Press the dough down into the dish. Tuck any overhanging dough back under the rim, using your hands to create a thick outer edge. Use a fork to crimp the edges or your hands to pinch for a more professional look. Place in the freezer to chill for 15 minutes.
- Remove from the freezer. Using a toothpick or a fork, poke holes in the bottom of the crust. Line the crust with parchment paper and fill the raw pie shell with pie weights or dried beans. Blind bake for 15 to 20 minutes until it begins to lightly brown. Remove from the oven and remove the parchment and pie weights.
- Beat the egg and 1 tablespoon water in a small bowl. Brush the edges of the crust with the egg wash. Return to the oven and bake until light golden, about 10 minutes. Remove and let cool completely before filling. Lower the oven temperature to 325 degrees F.
- For the filling: Whisk together the melted butter, sugar and eggs in a large bowl. Once combined, stir in the buttermilk, cornmeal, vanilla and salt. Pour the custard into the cooled pie crust. Bake for 50 to 55 minutes, checking the pie after 30 minutes and tenting the crust with foil if it is browning too quickly. When the pie is ready, a skewer inserted into the center should come out clean and it should reach an internal temperature of 200 degrees F.
- Cool on a wire rack for 3 to 4 hours. If cut while too warm, the filling will not be set. Once cooled, sprinkle with confectioners' sugar, cut into slices and serve.
CHESS PIE
Make and share this Chess Pie recipe from Food.com.
Provided by Susie in Texas
Categories Pie
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Combine filling ingredients in mixing bowl; beat on high speed 3 to 5 minutes or until very well mixed.
- Pour into pastry shell.
- Bake 25 to 35 minutes or until golden brown and firm.
- Cool before serving.
Nutrition Facts : Calories 407.9, Fat 20.9, SaturatedFat 8.4, Cholesterol 144.3, Sodium 271.6, Carbohydrate 49.3, Fiber 1.2, Sugar 33.5, Protein 6.3
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