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WHITE CHOCOLATE TART
Servings: 8-10

1 3/4 c white flour
1/4 c white sugar
2-3 T water
1/4 lb butter
1 egg

4 oz white chocolate
2/3 c white sugar
1/2 c soft butter
2 eggs

Blend flour, butter and sugar until results in a crumbly meal.
Add egg and water and blend until dough is firm and forms a ball.
(Makes enough for two 10 inch tart tins. Freeze extra if not
needed.) Divide dough and roll out into thin circle. Line a 10
inch tart tin with crust, smooth into place. Line with foil and
pie weights, and bake 10-20 minutes at 350F. Cool.

Chop chocolate into small pieces. Melt in double boiler over low
heat. Whip butter and sugar until fluffy, then add chocolate
slowly. Mix until well blended. Add 1 egg, beat vigorously for
3 minutes, repeat with second egg. Pour into cooled crust, smooth
gently, and chill.

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