Chewy Chess Tart

• CRUST:
• 1 & 1/4 cups finely ground vanilla wafer cookies (about 45 cookies)
• 5 Tablespoons unsalted butter, melted and cooled slightly
• 2 Tablespoons granulated sugar
• 1/4 teaspoon salt
• FILLING:
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 Tablespoon fine cornmeal
• 1/4 teaspoon salt
• 3 large eggs
• 1 large egg yolk
• 1/2 teaspoon pure vanilla extract
• 1/2 cup unsalted butter, melted and cooled slightly

1. CRUST:
2. Mix vanilla wafer crumbs, butter, sugar, and salt until combined. Press into the bottom and up the sides of a 9-inch fluted tart pan with a removable bottom. Refrigerate about 15 minutes, or until firm.
3. Preheat oven to 350u0b0. Place tart pan on a rimmed baking sheet. Bake 12 minutes, or until crust is golden. Let cool slightly.
4. FILLING:
5. Reduce oven temperature to 325u0b0.
6. Mix both sugars, cornmeal, and salt. Break apart any clumps. Whisk in eggs, egg yolk, and vanilla. Whisk in butter until smooth. Pour filling into tart shell.
7. Bake 35-40 minutes, or until top is dark golden brown and the edge is set but the center is still just a bit wobbly.
8. Cool on wire rack 15 minutes. Refrigerate until completely cooled, 2 hours up to 1 day. Unmold and serve.

vanilla wafer cookies, unsalted butter, sugar, salt, sugar, brown sugar, cornmeal, salt, eggs, egg yolk, vanilla, unsalted butter

Taken from www.epicurious.com/recipes/member/views/chewy-chess-tart-50184482 (may not work)