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
Instructions
Tart
Preheat oven to 350º.
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
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 https://www.ronaldreginalds.com/cajun-cream-tartes/