1 8 in. uncooked pie pastry 1/2 lb. young Brie cheese
1/2 c. heavy cream 3 eggs, lightly beaten
1/8-1/4 tsp. powdered ginger 1/8 tsp. saffron
1/2 tsp. brown sugar salt
Bake pie pastry at 425F for 10 minutes; cool. Remove rind from Brie.
(Optional: cut rind into 1 inch square pieces and sprinkle on crust to give
tart a stronger cheese flavor) Combine Brie with remaining ingredients in
a blender or with an egg beater. Add salt to taste. Mixture should be
smooth. Pour into pastry shell. Bake at 350F for 30-40 minutes or until
set and brown on top.
