Place cookies in food processor with steel blade and process until fine crumbs (about 2 cups). With processor running, slowly add melted butter and blend well. Turn into 10×2-inch tart pan and press evenly over bottom and up sides of pan. Place on baking sheet and set aside.
About 1 hour ahead, measure raisins into small bowl and add warm water to cover; set aside until softened and plump, about 1 hour. Drain raisins and turn into food processor with steel blade; process until smooth, and then, carefully spread paste evenly over bottom of prepared crust. Set aside.
Preheat oven to 350°F. With electric mixer equipped with paddle, measure powdered sugar, brown sugar, powdered milk,
cornmeal, cornstarch, and salt into bowl, mix well on low speed. Add melted butter and mix together well. Then, add cream, a little at a time, vanilla and egg yolks, one at a time, mixing and scraping bowl after each addition.
Turn into prepared crust and bake at 350°F for 15 minutes or until golden brown on top. Reduce temperature to 325°F and bake for 10 to 15 minutes more, until filling is set. Cool to room temperature and serve with sweetened whipped topping.
Note: About 20 cookies from a 12.5 ounce package containing 27 cookies.
- 20 crisp oatmeal or oatmeal raisin cookies*
- 1 Cup melted butter
- 11/2 Cups California raisins
- 3/4 Cup powdered sugar, sifted
- 1/2 Cup packed brown sugar
- 1/4 Cup dried milk powder
- 1/4 Cup cornmeal
- 3/4 Cup cornstarch
- 1/4 Teaspoon salt
- 1/2 Cup (1 stick) butter, melted
- 1/2 Cup heavy cream
- 1 Teaspoon vanilla extract
- 4 egg yolks
- Sweetened whipped cream or topping; for garnish