BRIE TART                              Servings: 10-12

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.

Source: TO THE KING'S TASTE, Lorna J. Sass