- 1 8 in. uncooked pie pastry
- 1/2 lb. young Brie cheese
- 1/2 cup heavy cream
- 3 eggs, lightly beaten
- 1/8-1/4 tsp. powdered ginger
- 1/8 tsp. saffron
- 1/2 tsp. brown sugar
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.
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