Tarte a La Bouillie
This creamy custard tart is pure Cajun country comfort.
4 1/4 cups milk - divided use
2 large egg yolks
2 cups granulated sugar - divided use
1 (12-ounce) can evaporated milk
2 teaspoons vanilla extract - divided use
2 3/4 cups all-purpose flour - divided use
1/2 cup butter - divided use
1 teaspoon baking powder
2 tablespoons all-purpose flour
- Preheat oven to 350°F (175°C).
- Scald 4 cups milk in a heavy kettle; set aside.
- Beat egg yolks until thick and lemon colored with an electric mixer on low speed. Add 1 cup sugar and beat well. Add evaporated milk and 1 teaspoon vanilla, mixing well on low speed with an electric mixer. Stir in 3/4 cup flour.
- Gradually stir about one-fourth of the hot milk into the egg mixture; return to the milk mixture, stirring constantly. Cook over medium heat for 15 minutes, stirring constantly, until thick and smooth. Gently stir in 1/4 cup butter, then remove from the heat.
- In a bowl cream 1/4 cup softened butter; gradually add 1 cup sugar, beating well. Add 2 cups flour and baking powder, beating at low speed of an electric mixer until the mixture resembles coarse meal. Add 1/4 cup milk and 1 teaspoon vanilla, stirring until blended.
- Turn out onto a flat surface and knead briefly. Divide the dough in half. Sprinkle 2 tablespoons flour on wax paper and roll out half the dough to a 14-inch circle. Transfer to a pie pan then fill with the custard. Roll out the remaining dough to an 11-inch circle and carefully place on top. Seal and flute the edges.
- Bake in a preheated oven at 350°F (175°C) for 35 minutes, or until browned.
Makes 8 servings.