Cajun Cream Tart
Recipe type: Dessert
Tart Dough:
  • 1 cup sugar
  • 1 ¼ stick butter
  • 2 large eggs
  • 3 cups all-purpose flour
  • 4 tsp. baking powder
  • ¾ cup buttermilk or milk
  • 2 tsp. Ronald Reginald's Melipone® Mexican Vanilla or Ronald Reginald's Pure Vanilla Extract
Cream Filling:
  • ½ cup whipping cream
  • ½ stick butter
  • ¾ cups sugar
  • 1 ½ cup milk (reserve ⅓ cup milk to dissolve cornstarch)
  • 3 Tbs. cornstarch dissolved in ⅓ cup milk
  • 2 tsp. Ronald Reginald's Melipone® Mexican Vanilla
  1. Preheat oven to 350º.
  2. Cream sugar and butter; add eggs. Add 1 cup flour at a time along with milk. Mix to soft dough and chill for 1 hour. Roll dough to fit 9" pie plate. Reserve a little dough to strip top of tart. Fill tart shell with cream filling and bake for 35 minutes. Dust with powdered sugar. Make cut-out cookies with leftover dough.
Cream Filling
  1. Measure milk, cream, butter, sugar and Melipone® Mexican Vanilla into a thick bottom pot. Bring to boil, then slowly stir in the dissolved cornstarch, stirring vigorously with hand whip. Return to boil to thicken.
Recipe by Ronald Reginald's at