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Hoosier tart is a simple but rich and elegant dessert.
Hoosier Tart Is Creamy
If you’re looking for a dessert that’s ultra creamy but easy to make, look no further than this Hoosier tart.
I imagine its roots are in Indiana, although I can’t be positive, but if you just look at the name that’s where it hails from.
This pie is extremely rich because it is made with heavy cream. So if you’re counting calories this isn’t for you. If an occasional splurge is OK, then by all means try it. One good thing is it is so rich that a small serving will satisfy.
Resist the temptation to substitute something with a lower fat content for the heavy cream. It’ll only result in something watery that won’t set up right. There’s really no way to make this a non-dairy treat either.
So rather than waste perfectly good ingredients, it’s wise not to try with this one.
The crust can be as easy as frozen or refrigerated ones or your own from-scratch recipe! That’s the beauty of these types of desserts.
Personally, I opt for the frozen or refrigerated variety because pie crust can be hit or miss with me. I have discovered a great method that I used with my caramel crumb peach pie that I am currently using–thanks to Mary Berry for that one. However standard crusts have always been iffy for me. So if you’re like me, then opt for the kind that will work regardless.
As a note to flavor, this tart is topped with a delicious cinnamon sugar. The cinnamon blends beautifully with the rich vanilla creaminess of the filling. In fact I think it’s the nicest part of this dessert.
- 1 pie crust at room temperature
- 4 tbs cornstarch
- 3/4 cup granulated sugar
- 4 tbs salted butter melted
- 2 1/4 cups heavy whipping cream
- 1 tbs vanilla extract
- 4 Tablespoons salted butter melted
- 1/2 cup cinnamon sugar
- Preheat oven to 325F and place pie crust onto a baking sheet. Prick bottom of crust with a fork or use pie weights (dried beans are good)
- Bake for 10-12 minutes to partially cook and set aside.
- Mix cornstarch and sugar in a small bowl until combined.
- In a medium saucepan over medium heat, add the cornstarch mixture, melted butter, and heavy whipping cream to a boil, stirring constantly until thickened.
- Add vanilla and stir. Pour hot cream into prepared pie crust and smooth the top.
- Top with melted butter and evenly sprinkle with desired amount of cinnamon sugar.
- Bake for 25 minutes and broil for about 1 minute.
- Cool until room temperature and place in the fridge to set for a least 1 hour.
- Serve or store covered in the refrigerator.