Cajun Cream Tart

Darcey Lenomand

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

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:
½ cup whipping cream
½ stick butter
¾ cups sugar
1 ½ cup milk (reserve 1/3 cup milk to dissolve cornstarch)
3 Tbs. cornstarch dissolved in 1/3 cup milk
2 tsp. Ronald Reginald's Melipone^® Mexican Vanilla

Preheat oven to 350º.

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.

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