Chess Pie Tart Food

CLASSIC CHESS PIE

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 TART

Steps:

• Start by leaving all ingredients to be used for the filling out on the counter to come to room temperature.
• To prepare the crust, put flour, sugar and salt in a small bowl and mix thoroughly with a whisk. Then transfer to a food processor fitted with the dough blade.
• Cube the cold butter and add to the flour mixture. Pulse several times until butter is about pea size and mixture resembles coarse crumbs.
• Drizzle cold water over the dough mixture, and pulse until the dough starts to pull together. Be mindful not to overmix, you still want chunks of butter in the dough to create a flaky crust.
• Turn the dough out on the counter or cutting board and shape into a disk. Wrap in plastic and rest in the refrigerator for an hour.
• Take pie dough out of the fridge and roll into a circle about 2" larger than your pan. Use extra flour to keep dough from sticking to the counter and roller.
• Carefully place the dough over the tart pan, lightly press the dough into the bottom and side of the tart pan, let the excess dough hang over the side.
• Press the rolling pin along the edge of the pan to take off the excess dough.
• Cover the prepared dough with plastic wrap and freeze for 10 - 15 minutes.
• Preheat the oven to 425°F.
• Take the frozen crust out of the freezer and poke holes with a fork on the bottom and side.
• Line the frozen crust with parchment paper, large enough to cover the crust completely.
• Add pie weights or dry bean on top of the parchment paper, enough to fill to the top.
• Par-bake crust for 20 minutes.
• Remove pie weights or bean, and bake for another 5 minutes.
• Remove from the oven and let cool on a wire rack.
• Reduce oven temperature to 350°F.
• To prepare the filling, beat soften butter with sugar and salt until completely combined.
• Whisk together egg, cream, and vanilla in a small bowl.
• Add egg mixture to butter mixture and beat to combine. Stop and scrape the side a few times to make sure all the butter is completely incorporated.
• Beat 1 tablespoon of flour into the custard mixture until combined.
• Pour the prepared custard mixture into the par-baked crust.
• Cover the edge of the crust with foil.
• Bake tart for 45 minutes.
• Remove foil and bake for another 5 minutes.
• Remove from oven and let cool complete on a wire rack.

CHESS PIE

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.

CHESS PIE

Steps:

• Preheat the oven to 375°F.
• On a lightly floured surface, roll the piecrust into a 12-inch circle. Transfer to a 9-inch pie plate (no more than 1 ¼" deep). Tuck the edges under and crimp as desired. Freeze for 20 minutes. Prick the bottom of the crust 8-10 times, all over, with a fork.
• Line the frozen piecrust with parchment paper and fill with pie weights. Place on a rimmed baking sheet. Bake for 10-12 minutes just until the edges of the crust are dry. Carefully remove the paper with weights. Return to the oven for 3-5 minutes until the bottom of the crust is dry and the edges just start to turn light brown. Let cool slightly. Reduce the oven temperature to 350°F.
• Place the melted butter and sugar in a medium bowl and whisk to combine. Whisk in the eggs, then the cornmeal and flour. Add the milk, lemon juice, vanilla extract and pinch of salt and mix to combine.
• Carefully pour the filling into the crust. Bake for 45-50 minutes, until the edges and center of pie are set completely. (Tent the pie with foil towards the end if either the crust or surface of the pie look darker than golden brown). Let the pie cool completely, about 2 hours. Garnish with a sprinkle of powdered sugar, if desired.

DARK CHOCOLATE CHESS PIE

Steps:

• Preheat oven to 400 degrees.
• Bake both pie crusts blind for 8 minutes. Remove from oven to rack. Decrease oven temperature to 375 degrees.
• In large saucepan on low melt butter and chocolate, stirring occasionally. In medium bowl, combine sugar and flour with wire whisk. In another bowl, whisk together eggs, vanilla and evaporated milk. Add a couple of tablespoonfuls of the melted chocolate mixture to the egg mixture and stir.
• Add both sugar and egg mixtures to pan of melted chocolate. Stir to combine. Increase heat to medium and stir constantly for 10 minutes.
• Evenly divide filling between the 2 pie pans. Bake for 30 minutes.
• Makes 2 Pies. (One to share and one to eat?)
• Serve with whipped cream.

LEMON CHESS TART

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.

MEME'S CHESS TART

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.

LEMON CHESS PIE

Steps:

• Preheat oven to 350°. Unroll crust on a lightly floured surface. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge., In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat until mixture becomes thick and lemon-colored, 2 minutes. Beat in the lemon juice, butter, cornmeal, flour and salt. , Pour into pastry crust. Bake until a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack for 1 hour. Refrigerate before serving, 3 hours.

CHESS PIE

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.