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5 from 1 vote

Sugar Cookie Cream Tart

This Sugar Cookie Cream Tart has a sweet smooth filling wrapped in a graham cracker crust that's perfect for the holidays.
Course: Dessert
Servings: 8

Ingredients

Crust:

  • 12 honey graham crackers
  • 4-6 tbsp butter melted
  • 2 tbsp sugar

Filling:

  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 cup International Delight Frosted Sugar Cookie Creamer
  • 1 cup 2% Milk
  • 1/2 cup 1 stick butter, cubed
  • 1 tsp vanilla extract

Instructions

Crust:

  • Preheat oven to 350 degrees F.
  • Add graham crackers to a food processor and pulse until they become fine crumbs.
  • Transfer to a bowl and make a crater in the crumbs, pour 4 tbsp of melted butter in. Chocolate graham crackers seem to be a bit drier than honey graham crackers, if the crust doesn't seem moist enough, add the other 2 tbsp of melted butter.
  • Add sugar and stir until well combined.
  • Press crust mixture into the bottom and sides of a 9-inch pie, tart, or springform pan.
  • Bake for 11-13 minutes.
  • Remove from oven and INCREASE HEAT TO 375 degrees F.

Filling:

  • While crust is baking, whisk sugar and cornstarch together in a large saucepan, stir in creamer and milk until smooth. Turn heat to medium-high and bring to a boil, whisking occasionally.
  • Reduce heat and whisk constantly for about 2 minutes until mixture begins to thicken and bubble.
  • Remove from heat and whisk in the vanilla and butter.
  • Transfer to baked crust and bake for 15-20 minutes.
  • Remove from oven and cool on a wire rack for 2-30 minutes, then transfer to the fridge to finish cooling until of filling is set. About 4 to 6 hours.
  • Warm before serving or serve cold with whipped cream and sprinkles.