This creamy custard tart is Cajun countrycomfort.
Recipe: Tarte a La Bouillie
4 1/4 cups milk – divided use
Preheat oven to 350°F (175°C).
Scald 4 cups milk in a heavy kettle; setaside.
Beat egg yolks until thick and lemon coloredwith an electric mixer on low speed. Add 1 cup sugar and beatwell. Add evaporated milk and 1 teaspoon vanilla, mixing wellon low speed with an electric mixer. Stir in 3/4 cup flour.
Gradually stir about one-fourth of thehot milk into the egg mixture; return to the milk mixture, stirringconstantly. Cook over medium heat for 15 minutes, stirring constantly,until thick and smooth. Gently stir in 1/4 cup butter, then removefrom the heat.
In a bowl cream 1/4 cup softened butter;gradually add 1 cup sugar, beating well. Add 2 cups flour andbaking powder, beating at low speed of an electric mixer untilthe mixture resembles coarse meal. Add 1/4 cup milk and 1 teaspoonvanilla, stirring until blended.
Turn out onto a flat surface and kneadbriefly. Divide the dough in half. Sprinkle 2 tablespoons flouron 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 theremaining dough to an 11-inch circle and carefully place on top.Seal and flute the edges.
Bake at 350°F (175°C) for 35 minutes,or until browned.
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
Makes 8 servings.
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