Butterscotch Tart

Word on Food Pastry crust
1 cup light brown sugar
5 Tbs organic cornstarch
3/4 cup milk
2 Tbs butter
1/4 tsp vanilla extract
2 eggs, separated
1/2 cup sugar
1/2 tsp cream of tartar

Line an 8-inch tart or pan with the pastry crust. Line
the pastry with wax paper and fill the crust with dried beans or rice.

Bake in a preheated 400F oven for 10 minutes. Remove the paper and beans and bake an additional 5 to 10 minutes, until the crust is light golden brown. Remove the crust from the oven and set aside.

Meanwhile, combine the brown sugar and cornstarch in a mixing bowl.

Bring the milk to a boil in a saucepan and pour over the brown sugar mixture, stirring to dissolve the sugar. Return the mixture to the saucepan and bring to a boil over moderate heat, stirring constantly, and continue to stir while the mixture boils gently for 3 minutes.

Remove from the heat and stir in the butter, vanilla, and egg yolks.
Stir over low heat for an additional 2 minutes, and pour the mixture into the pie shell. Chill until filling is set.  Beat the egg whites until stiff but not dry, adding the sugar and cream of tartar a little at a time as you beat.

Mound the egg whites on top of the butterscotch filling and bake in a preheated 300F oven until the meringue is lightly browned, about 30 minutes, or use a kitchen torch to brown. Serve chilled, or at room temperature.

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