With a name that translates to “burnt milk tart,” tarte à la bouille is a Cajun custard pie. Part of the French Cajun cuisine developed in the 1600s, a large number of French-speaking Acadians from Canada brought their traditions to the Gulf Coast. This dessert is best made with whole ingredients: heavy butter, milk, cream, and eggs. Some Cajun cooks use the leftovers from this recipe to make pillowcase cookies, a popular treat with Louisiana oystermen.
Recipe Servings: 8
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Crust:
- ½ cup sugar
- ⅓ cup shortening
- 1 egg, beaten
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¾ tsp nutmeg
- Pinch of salt
Custard Filling:
Directions
- In a large mixing bowl, cream together sugar and shortening.
- Mix in the beaten egg, flour, baking powder, nutmeg, and salt. Knead lightly.
- On a floured work surface, roll the dough out to the desired size for a bottom crust.
- When smooth and even, place the crust in a pie pan, gently forming it up the sides. Prick the bottom a few times with a fork.
- In a saucepan, bring ⅔ cup milk to a boil.
- In a small bowl, combine ⅓ cup milk with beaten eggs, flour, sugar, and salt.
- Slowly add milk and egg mixture to the saucepan.
- Cook until thick then remove pan from heat and add vanilla extract.
- Preheat oven to 400°F.
- Pour custard filling evenly over the crust-lined pan.
- Bake until golden-brown, about 20–25 minutes
For Crust:
For Custard Filling:
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