Best Chess Tart Recipes

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LEMON CHESS TART



Lemon Chess Tart image

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

2/3 cup almond meal
2/3 cup powdered sugar, sifted
11 tablespoons unsalted butter, room temperature
1 egg
2 teaspoons lemon peel, finely grated
1 pinch salt
1 1/2 cups pastry flour, plus
2 tablespoons pastry flour (or all purpose flour)
melted butter
1/4 cup whipping cream
1 tablespoon yellow cornmeal
1/2 cup unsalted butter, room temperature
1 cup sugar (scant)
3 eggs, room temperature
1 teaspoon lemon peel, finely grated
1 teaspoon fresh lemon juice
1/8-1/4 teaspoon lemon extract (optional)
2 -3 tablespoons powdered sugar
whipped cream (garnish) (optional)

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 TART



Chess Tart image

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

Vegetable oil cooking spray, for pan
1 1/4 cups ground Nilla Wafers (about 45)
5 tablespoons unsalted butter, melted and cooled slightly
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup packed light-brown sugar
1 tablespoon fine cornmeal
1/4 teaspoon salt
3 large eggs plus 1 large yolk
1/2 teaspoon pure vanilla extract
1 stick unsalted butter, melted and cooled slightly

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



Lemon Chess Tart image

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

1 1/4 cups flour
1/4 teaspoon salt
1 tablespoon sugar
1/2 lb cold unsalted butter
1/2 cup ice water
1/4 cup lemon juice
1 tablespoon lemon zest
8 tablespoons butter
1 1/8 cups sugar
1 tablespoon cornstarch
4 eggs

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

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