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Categories:Viewed: 55 - Published at: 9 years ago
Ingredients
- 1 1/4 cups finely ground vanilla wafer cookies (about 45), such as Nilla wafers
- 5 tablespoons unsalted butter, melted and cooled slightly
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 tablespoon fine cornmeal
- 1/4 teaspoon salt
- 3 large whole eggs plus 1 large egg yolk
- 1/2 teaspoon pure vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
Method
- Make the crust: Preheat oven to 350F.
- In a bowl, mix wafer crumbs, butter, sugar, and salt until combined.
- Press mixture into bottom and up sides of a 9-inch fluted tart pan with a removable bottom.
- Refrigerate or freeze until firm, about 15 minutes.
- Transfer pan to a rimmed baking sheet, and bake until crust is golden, about 12 minutes.
- Let cool slightly.
- Reduce heat to 325F.
- Make the filling: Mix together sugars, cornmeal, and salt, breaking up clumps.
- Whisk in whole eggs, egg yolk, and vanilla.
- Whisk in butter until completely smooth.
- Pour filling into tart shell.
- Bake until top is dark golden brown and edge is set but center is still a bit wobbly, 35 to 40 minutes.
- Transfer pan to a wire rack, and let cool 15 minutes.
- Refrigerate until cooled completely, 2 hours or up to 1 day.
- Unmold, then serve.
