1 3/4 c White flour
1/4 c White sugar
2 tb Water
1/4 lb Butter
4 oz White chocolate
2/3 c White sugar
1/2 c Soft butter
Crust: 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.
Filling: 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.