Chess tart

By taniaf

Ingredients

• Shell:
• Nonstick spray
• 1 1/4 cups vanilla wafers, ground
• 5 tbsp butter, melted and cooled
• 2 tbsp sugar
• 1/4 tsp salt
• Filling:
• 1 cup sugar
• 1/2 cup brown sugar
• 1 tbsp cornmeal
• 1/4 tsp salt
• 3 eggs plus 1 yolk
• 1/2 tsp vanilla
• 1 stick butter, melted and cooled

Details

Servings 10

Preparation

Step 1

Preheat oven to 350. Make shell: coat a 9 inch fluted tart pan with a removable bottom with cooking spray. Mix together wafers, butter, sugar and salt. Press mixture into bottom and up sides of pan. Refrigerate until set, 15 minutes.
Transfer pan to a baking sheet and bake until golden, 12 minutes. Let cool. Reduce oven to 325.
Make 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 and edge is set but center is still loose, 35-40 minutes.
Transfer to a wire rack, let cool 15 minutes. Refrigerate until cooled, 2 hours or overnight.