Dessert: White Chocolate Tart
Published in ArcaMax Chef
1 9-inch piecrust prebaked
3 oz. white chocolate, melted
2 eggs and 2 egg yolks
1 and 1/3 cup buttermilk
1 Tbsp. lemon juice
1 tsp. lemon zest
1/3 cup brown sugar
2 Tbsp. flour
1 tsp. vanilla
Melt white chocolate either in a double boiler or in the microwave, being careful not to scorch. Pour into piecrust. Combine eggs, egg yolks, buttermilk, lemon juice and zest, brown sugar, flour and vanilla and cook over low heat in a saucepan until it starts to thicken a little. Pour over white chocolate in the piecrust and bake at 350 degrees for about 30 minutes. Cool before serving. Your may also wish to garnish with fresh raspberries, blueberries, blackberries or strawberries.
The Skinny: Use egg and sugar substitutes.
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