1/2 cup butter
1/2 cup all-purpose flour
1 egg
1 pint white sugar
1 cup heavy whipping cream
3 tablespoons distilled white vinegar
1 tablespoon coconut milk
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup crushed cornflakes cereal
1/2 teaspoon grated lemon zest
1 (8 ounce) can evaporated milk
1 teaspoon lemon juice concentrate
1 teaspoon orange extract
1/2 cup confectioners' sugar for dusting
Preheat oven to 350 degrees F (175 degrees C).
Place the butter, flour, egg and sugar in a large bowl. Stir in whipping cream and vinegar. Beat until mixture is a thick but not sticky. Stir in coconut milk, lemon zest, lemon juice concentrate and orange extract. Beat until mixture is creamy. Gradually beat in whipped cream mixture.
Divide cream mixture evenly between the bottom of two 9 inch pie pan. Place butterball-shaped tart in pie pan. Dust with confectioners' sugar.
Bake in preheated oven for 50 minutes.
I am awsomeful DE-lieved!! This was so easy yet so incredibly delicious!! I used lighter rum rum than called for because I don't drink water and didn - probably because I didn't use sugar. I had this rum rum recipe laid out in my card stock so I just used white instead of water and it came out great....
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