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Chess Tarts recipe

Sweet, lemon-scented custard tarts servedtopped with a spoonful of cherry jam.

Recipe: Chess Tarts

1/2 cup plain yogurt
2 large eggs
3/4 cup granulated sugar
3 tablespoons butter, melted
2 tablespoons milk
1 1/2 teaspoons yellow cornmeal
1/2 teaspoon grated lemon peel
1 1/2 teaspoons lemon juice
6 tablespoons cherry jam
Pastry for (9-inch) double-crust pie

  • Preheat oven to 350°F (175°C).
  • Take the pie shell dough and roll into12 even balls. Press the pie shell balls into the bottom andsides of greased muffin tins.
  • For the filling, stir together yogurt,eggs, sugar, melted butter, milk, cornmeal, grated lemon peel,and lemon juice. Spoon the filling evenly, about 2 teaspoonseach, into the shells.
  • Bake for 25 to 30 minutes, or until thecenter is set. Cool.
  • Before serving, divide cherry jam, abouteach, on top.

    Makes 12 tarts.

    Cheese tart

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  • Comments

    1 Comment

    Cook

    Combine all ingredients in the bowl of a food processor. Pulse, with 10 second pulses, until dough starts to form clumps. This will take anywhere from 30 seconds to a minute. Stop as soon as the mixture clumps and turn out into a tart shell. Don’t worry if it seems quite powdery at first. It will take longer than a regular pie crust dough. Just keep pulsing until it begins to clump. Chris, this is the most beautiful post, the photos are incredible, and how can I resist a lemon dessert? I love historic recipes like this, I have to try it.


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