Tarte à La Bouillie - Louisiana

Lauren Richard

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Ingredients

Sweet Dough

• 1/2 c. sugar

• 3/4 c. butter

• 1 tsp. vanilla extract or 1 vanilla bean

• 1/2 cup milk

• 1 egg

• 3 ½ c. flour

• 1 tsp baking powder

• 1/2 tsp salt

Custard

• 4 c. milk

• 1 ¼ c. sugar

• 1/2 c. cornstarch

• 3 eggs

• 1 tsp vanilla

• 2 tbsp. butter

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Preparation

Preheat oven to 350

Pie Dough

• Cream together butter and sugar

• Add half of sugar first then incorporate the rest

• Add egg and vanilla

• In a separate bowl, combine dry ingredients

• Add the dry mix to the sugar mixture in three increments

• ⅓ of dry mixture— half of the milk — ⅓ dry mixture —remaining milk — ⅓ dry mixture

• Wrap in plastic wrap and put in fridge to chill while preparing custard

Custard

• Heat 4 cups of milk over medium heat

• If using a vanilla bean, slice in half and put seeds and pods in milk

• In a separate bowl, mix sugar and cornstarch until smooth

• Beat eggs into sugar/cornstarch mixture until smooth

• While continuously whisking, slowly incorporate milk into egg mixture

• Once fully incorporated, add back to pot on low heat

• Continuously stir until thickened

• Remove from heat

• If using vanilla extract, add now.

• Add Butter

• Your custard is complete

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Tips & tricks

• Do not bring milk to a boil. The milk will scald.

• Stir continuously or else the eggs will curdle. Do NOT stop stirring

• The custard will form a skin when it sits, the plastic wrap must be pushed into the custard

• It is characteristic of a Tarte à la Bouillie for the pie edges to be folded over the custard. The edges shouldn’t cover the entire custard, just the edges.

• Garnish with fruit, whipped cream, and/or meringue.

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