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5

Caramel Chess Tart

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

Try this delicious dessert recipe featuring Pillsbury® refrigerated pie crust - filled with buttery caramel custard and baked into a rich tart. MORE+ LESS-

By Pillsbury Kitchens

September 3, 2013

Ingredients

Pillsbury™ refrigerated pie crust, softened as directed on box

1/2

cup butter, softened

1 1/2

cups packed light brown sugar

eggs

tablespoon all-purpose flour

1/4

cup buttermilk

teaspoons vanilla

Powdered sugar, if desired

Sweetened whipped cream, if desired

Steps

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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.