Cajun Cream Tarte

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 Pure Vanilla Extract

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 Vanilla Bean Marinade^®

Preheat oven to 350 degrees. Measure milk, cream, butter, Vanilla Bean Marinade™, and sugar 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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