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CHESS PIES, MINI

 

500 Pies & Tarts by Rebecca Baugniet
These little custard tarts have a long history in the Southern states, and can be flavored in a variety of ways.
Makes 18

Ingredients
• 1 recipe basic crust
• 2 tbsp. unsalted butter, softened
• 1/3 cup light brown sugar
• 1/4 cup granulated sugar
• pinch of salt
• 2 tbsp. all-purpose flour
• 2 large eggs
• 1 cup whipping cream
• 1 tsp. vanilla extract
• 1 tbsp. yellow cornmeal

Directions
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out half the quantity (one disc) of pastry dough. Using a 3-in. (7.5-cm.) round cutter, cut out circles of pastry. Gently push the circles into the cups of a 12-cup muffin pan.

Collect the scraps, roll out, and repeat. Roll out the second disc of pastry dough. Each disc should yield 9 tartlet shells, but if you prefer a thick crust, make fewer (6 per disc). To make the filling, cream the butter, sugars, and salt with an electric mixer. When the mixture is fluffy, stir in the flour and the eggs one at a time. Add the cream and vanilla, and beat until well combined. Pour the filling into the tartlet shells so each one is 2/3 full and bake for 20 minutes, or until the filling is set and golden brown on top.

Transfer to a wire rack to cool. To garnish, sprinkle cornmeal on the tops of the mini chess pies. To remove the tartlets from the pan, gently slide a knife down the side of each tartlet and ease out.