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Caramel Chess Tart

  • Prep 15 min
  • Total 2 hr 20 min
  • Ingredients 9
  • Servings 8
  • Pinterest
    2
  • Save
    20
  • Print
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Try this delicious dessert recipe featuring Pillsbury® refrigerated pie crust - filled with buttery caramel custard and baked into a rich tart. MORE+ LESS-

Ingredients

1
Pillsbury™ refrigerated pie crust, 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

Hide Images
  • 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.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
400
% Daily Value
Total Fat
20g
0%
Saturated Fat
11g
0%
Sodium
280mg
0%
Total Carbohydrate
54g
0%
Dietary Fiber
0g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 2 1/2 Other Carbohydrate; 3 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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