Recipe - White Chocolate Tart

CRUST
1 Three fourths cup White flour
One fourth cup White sugar
2 tablespoon Water
One fourth pound Butter
1 Egg

FILLING
4 ounce White chocolate
2/3 cup White sugar
One half cup Soft butter
2 Eggs

Crust: Blend flour, butter and sugar until results in a crumbly meal. Add
egg and water and blend until dough is firm and forms a ball. (Makes enough
for two 10 inch tart tins. Freeze extra if not needed.) Divide dough and
roll out into thin circle. Line a 10 inch tart tin with crust, smooth into
place. Line with foil and pie weights, and bake 1020 minutes at 350F.
Cool.

Filling: Chop chocolate into small pieces. Melt in double boiler over low
heat. Whip butter and sugar until fluffy, then add chocolate slowly. Mix
until well blended. Add 1 egg, beat vigorously for 3 minutes, repeat with
second egg. Pour into cooled crust, smooth gently, and chill.

Recipe by: Marni Tuttle tuttle@ug.cs.dal.ca

Posted to CHILEHEADS DIGEST V3 #, converted by MM_Buster v2.0l.