Caramel Chess Tart

Name: Caramel Chess Tart
Prep time: 15 min
Total time: 2 h 20 min
Yield: 8
Ingredients: 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)box (14.1 oz), softened as directed on box; 1/2 cup butter, softened; 1 1/2 cups packed light brown sugar; 3 eggs; 1 tablespoon all-purpose flour; 1/4 cup buttermilk; 2 teaspoons vanilla; Powdered sugar, if desired; Sweetened whipped cream, if desired

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Prep 15 min
Total 2 hr 20 min
Ingredients 9
Servings 8

Try this delicious dessert recipe featuring refrigerated Pillsbury™ Pie Crust—filled with buttery caramel custard and baked into a rich tart.

By Pillsbury Kitchens

Updated May 6, 2021

Make With

Pillsbury Pie Crust

Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)box (14.1 oz), softened as directed on box
1/2 cup butter, softened
1 1/2 cups packed light brown sugar
3 eggs
1 tablespoon all-purpose flour
1/4 cup buttermilk
2 teaspoons vanilla
Powdered sugar, if desired
Sweetened whipped cream, if desired

Steps

1

Heat oven to 450°F. Place pie crust in 10-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Carefully line crust with a double thickness of foil, gently pressing foil to bottom and side of crust. Bake 7 minutes. Carefully remove foil; bake 2 minutes longer. Cool on cooling rack 10 minutes. Reduce oven temperature to 350°F.
2

In medium bowl, beat butter and brown sugar with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Stir in flour and buttermilk. Stir in vanilla. Pour filling into partially baked crust.
3

Bake 45 minutes or until almost set. Cool completely on cooling rack. Remove tart from pan; place on serving plate. Sprinkle with powdered sugar. Serve with whipped cream.