Hoosier Tart Recipe

Introduction

The Hoosier Tart is a rich and creamy dessert with a delightfully flaky crust and a smooth, cinnamon-sugar topping. This classic treat is perfect for gatherings or a comforting end to any meal. It’s simple to make but impressively delicious.

Ingredients

• 1 pie crust (at room temperature)
• 4 tablespoons cornstarch
• 3/4 cup granulated sugar
• 4 tablespoons salted butter (melted)
• 2 1/4 cups heavy whipping cream
• 1 tablespoon vanilla extract
• 1/2 cup cinnamon sugar

Instructions

1. Step 1: Preheat the oven to 325°F and place the pie crust onto a baking sheet. Prick the bottom of the crust with a fork or use pie weights (dried beans work well) to prevent bubbling.
2. Step 2: Bake the crust for 10-12 minutes to partially cook it, then set aside.
3. Step 3: In a small bowl, mix together the cornstarch and granulated sugar until combined.
4. Step 4: In a medium saucepan over medium heat, combine the cornstarch mixture, melted butter, and heavy whipping cream. Stir constantly and bring to a boil until the mixture thickens.
5. Step 5: Remove from heat and stir in the vanilla extract. Pour the hot cream mixture into the prepared pie crust and smooth the top evenly.
6. Step 6: Drizzle the remaining melted butter over the filling, then sprinkle the cinnamon sugar evenly on top.
7. Step 7: Bake the tart for 25 minutes, then turn on the broiler and broil for about 1 minute to brown the top slightly.
8. Step 8: Allow the tart to cool to room temperature, then place it in the refrigerator to set for at least 1 hour.
9. Step 9: Serve chilled or store covered in the refrigerator.

Tips & Variations

• Use homemade cinnamon sugar for a more personalized flavor by mixing 1/2 cup sugar with 1 teaspoon ground cinnamon.
• For a lighter version, substitute half the heavy cream with whole milk; the texture will be less rich but still delicious.
• To prevent the crust from sogginess, make sure to partially bake it before adding the filling.

Storage

Store the Hoosier Tart covered in the refrigerator for up to 3 days. Reheat slightly in the oven if desired, but it is best enjoyed chilled. If keeping longer, cover tightly to prevent it from absorbing other fridge odors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a frozen pie crust for this recipe?

Yes, you can use a store-bought frozen pie crust. Just make sure to thaw it completely and bring it to room temperature before baking for even cooking.

What can I substitute for heavy whipping cream?

If you don’t have heavy whipping cream, you can use a mixture of whole milk and butter (about 3/4 cup milk plus 1/4 cup melted butter) to mimic the fat content and creaminess.

Hoosier Tart Recipe

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4.9 from 119 reviews

Hoosier Tart is a rich and creamy custard pie featuring a flaky pie crust filled with a smooth, sweetened heavy cream custard thickened with cornstarch. Topped with melted butter and cinnamon sugar, this simple yet indulgent dessert offers a delightful balance of creamy, buttery, and cinnamon flavors. Perfect for any occasion, it is baked to a golden finish and chilled before serving for a luscious texture.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 15 minutes plus chilling
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 pie crust (at room temperature)

Filling

• 4 tablespoons cornstarch
• 3/4 cup granulated sugar
• 4 tablespoons salted butter (melted)
• 2 1/4 cups heavy whipping cream
• 1 tablespoon vanilla extract

Topping

• 4 tablespoons salted butter (melted)
• 1/2 cup cinnamon sugar

Instructions

1. Preheat and Prepare Crust: Preheat your oven to 325°F (163°C). Place the pie crust onto a baking sheet and prick the bottom of the crust with a fork to prevent bubbling or use pie weights such as dried beans.
2. Partially Bake Crust: Bake the pie crust for 10-12 minutes until it is partially cooked. Remove from oven and set aside.
3. Combine Dry Ingredients: In a small bowl, mix together the cornstarch and granulated sugar until well combined.
4. Cook Custard Filling: In a medium saucepan over medium heat, add the cornstarch and sugar mixture, melted butter, and heavy whipping cream. Bring the mixture to a boil while stirring constantly to prevent lumps and ensure even thickening.
5. Add Flavoring: Once thickened, remove from heat and stir in the vanilla extract thoroughly. Pour the hot custard filling into the prepared partially baked pie crust and smooth the top evenly.
6. Add Toppings: Drizzle the melted butter evenly over the top of the custard. Then sprinkle the cinnamon sugar evenly over the buttery surface.
7. Bake and Broil: Bake the tart in the oven at 325°F (163°C) for 25 minutes until set. Then broil for about 1 minute to caramelize and add a golden finish on top. Watch carefully to avoid burning.
8. Cool and Chill: Allow the tart to cool to room temperature. Then refrigerate it for at least 1 hour to fully set and develop flavors.
9. Serve and Store: Serve chilled as a delicious creamy dessert. Store any leftovers covered in the refrigerator.

Notes

• Using pie weights or pricking the crust prevents bubbling during baking.
• Melted butter adds richness to both the filling and topping.
• Broiling briefly caramelizes the cinnamon sugar topping for extra flavor and texture.
• Allowing the tart to chill ensures the custard firms up for clean slicing.
• The recipe can be served plain or topped with fresh fruit or whipped cream if desired.

Keywords: Hoosier Tart, custard pie, cinnamon sugar tart, creamy pie, baked custard dessert