Tarte A La Bouillie Recipes
TARTE A LA' BOUILLIE'
Another one of my dad's favorite pies that my maw maw used to make alot.
Provided by donna morales
Categories Pies
Number Of Ingredients 14
Steps:
- 1. Cream butter, margarine and sugar. Add the eggs and mix well. Mix in the milk. Next add all the dry ingredients, folding in gradually. Put in the fridge for about one hour as this makes it easier to roll. Roll on floured waxed paper to desired pie plate size. Fill the crust with the custard, then add strips of dough across the top. Bake in a 400º oven until golden brown. Cool.
- 2. FILLING: Mix all ingredients and cook until thickened custard. Cool and then pour into pie shell.
TARTE A BOUILLIE (FRENCH CUSTARD PIE)
This recipe was found in a New Orleans cookbook and is posted as a request. I haven't made it yet, but it looks delicious.
Provided by Kim D.
Categories Dessert
Time 45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- For crust, cream together sugar and shortening.
- Add beaten egg, flour, baking powder, nutmeg and salt.
- Knead slightly, then roll out dough on a floured surface to fit the size of your pie pan. (Crust will be thick)
- Place dough in pie pan and form it up the sides.
- Prick the bottom of the pie crust slightly with a forkfork.
- For filling, bring 2/3 cup milk to a boil.
- In a small bowl, combine 1/3 cup cold milk, beaten eggs, flour, sugar and salt.
- Slowly add the milk and egg mixture to the boiling milk and cook until thick.
- Remove from heat and add vanilla.
- Pour custard into crust and bake in a pre-heated oven at 400°F until brown.
Nutrition Facts : Calories 317.7, Fat 11.8, SaturatedFat 3.5, Cholesterol 83.6, Sodium 142.9, Carbohydrate 46.9, Fiber 0.8, Sugar 25.3, Protein 6.1
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PUMPKIN TARTE à LA BOUILLIE - JOY THE BAKER
From joythebaker.com
Estimated Reading Time 8 mins
- First let’s make the crust. In the bowl of a food processor fitted with the metal blade add flour, sugar baking powder and salt. Pulse to combine. Add the cubed butter and pulse 12-20 times to create a coarse meal. Some butter pieces will be the size of oat flakes, others the size of peas. Transfer the flour mixture to a medium bowl and allow to chill in the refrigerator.
- Remove the bowl from the refrigerator and add the wet ingredients to the dry. Toss together to combine. You may want to dump the dough onto a clean counter to knead together into a relatively smooth disk. Don’t worry if you work the butter in a bit. That’s ok.
- Place the dough between two pieces of floured parchment paper (or parchment paper and a Silpat, or two pieces of plastic wrap). Roll the dough out evenly, turning the dough over frequently and lifting and smoothing the paper or plastic so it doesn’t create any creases. You can dust a bit more flour too if you’d like. The circle should be 12-14 inches in diameter and about 1/4-inch thick. Slide the dough (still between the paper or plastic) onto a baking sheet or cutting board and refrigerate for about 1 hours. The dough cal also be refrigerated overnight or well-wrapped and frozen.
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- Sweet Dough for 2 pie shells and lattice: Cream sugar and butter with a mixer, then add eggs and beat well. Add vanilla. Mix flour, baking powder and salt together. Add this flour mixture a little at a time into creamed sugar, butter and vanilla. Mix a little at a time until you can manage the dough. Chill for a couple of hours before dividing into three equal balls (two for pie shells, one for lattice strips). Roll each ball out to 11 inch diameter and put two into greased pie plates. Cut the third rolled out dough ball into ½ inch strips for topping the pies with lattice.
- Pie filling for 2 pie shells: Mix all ingredients (sugar, cornstarch, salt, egg yolks, vanilla,& milks) together in a 5 quart pot with a mixer. Cook on top of the stove on medium/high heat, stirring almost constantly with a wooden spoon until it starts to thicken. Remove from heat and let stand until it gets like a pudding consistency, then pour into pie shells. Top with dough strips to make a lattice, weaving them like a basket. Brush the lattice and crust with leftover egg-whites just before you put it into the oven.
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5/5 (2)Estimated Reading Time 40 secs
- Pie: Heat the milk in a large saucepan. In a separate bowl mix flour and sugar. Beat in the eggs. Pour a little of the hot milk over the egg mixture. Return to the pot and cook stirring until thick. Stir continuously or else the bouillie will stick. Add the vanilla at the end.
- Roll out the crust and lightly press into a 9 inch pie pan and pour pie filling in. Bake at 350º until brown.
TARTE à LA BOUILLE RECIPE | MYRECIPES
From myrecipes.com
- Whisk together first 3 ingredients in a large Dutch oven. Whisk in eggs, milks, and half-and-half. Add 2 tablespoons butter; place over medium heat. Cook, whisking rapidly and constantly, 18 minutes or until mixture thickens and coats the back of a spoon. (Do not boil.) Remove from heat; stir in 2 teaspoons vanilla. Set aside to cool.
- Meanwhile, beat 1 cup butter and 3/4 cup sugar at medium speed with an electric mixer until creamy. Reduce speed to low, and beat in 1 cup flour and next 4 ingredients. By hand, stir in remaining 1 cup flour until mixture forms a ball. Divide dough in half. Place half of dough between 2 sheets of floured wax paper. Roll dough into an 11-inch circle. Carefully peel off top piece of wax paper, and invert dough into a 9-inch deep-dish pieplate coated with cooking spray. Repeat rolling procedure with remaining half of dough. Carefully remove top piece of wax paper, and cut dough into 1/2-inch-wide strips.
- Set Dutch oven containing custard in a large bowl of ice water. Stir for about 3 minutes or until mixture is completely cooled. Pour 4 1/3 cups custard into bottom crust, reserving and chilling remaining custard for other uses. Immediately, arrange dough strips in a lattice pattern on top of pie. Seal strips to bottom crust. Bake at 350° for 45 minutes. Cool completely. Store in refrigerator.
- Note: You'll have half of the custard leftover. When chilled, it makes a delicious soft custard or a sauce to serve over fresh fruit. You can spike it with rum or bourbon or make a second recipe of the crust and bake 2 tarts. For best results, if you decide to make a second tart, do not double the crust in one bowl, but prepare it as 2 separate recipes.
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