Cajun
Tarte à la bouillie
A Cajun sweet-dough tart filled with thick, vanilla-scented bouillie, the old-fashioned boiled custard found on south Louisiana tables. The lattice top bakes golden while the custard settles soft and creamy underneath.
Watch it madeStalekracker Official · 4:15
Ingredients
- All-purpose flour for sweet dough3/4 cup
- Granulated sugar for sweet dough2 tbsp
- Baking powder1/8 tsp
- Fine salt1/8 tsp
- Cold unsalted butter, divided3 tbsp
- Vegetable shortening or lard1 tbsp
- Large egg yolks, divided2
- Whole milk, divided3/4 cup plus 1 tbsp
- Granulated sugar for bouillie3 tbsp
- All-purpose flour for bouillie1 tbsp
- Cornstarch1 tbsp
- Vanilla extract3/4 tsp
- Freshly grated nutmeg1 pinch
Method
- Whisk the sweet-dough flour, sweet-dough sugar, baking powder, and salt in a bowl.
- Cut in 2 tbsp cold butter and the shortening or lard until the mixture looks like coarse meal.
- Stir in 1 egg yolk and 1 tbsp milk just until a soft dough forms.
- Press the dough into a disk, wrap it, and chill for 20 minutes.
- Whisk the remaining egg yolk, bouillie sugar, bouillie flour, cornstarch, and 2 tbsp of the 3/4 cup milk in a small bowl until smooth.
- Heat the remaining milk in a small saucepan until steaming but not boiling.
- Slowly whisk the hot milk into the egg mixture, then return everything to the saucepan.
- Cook over medium-low heat, whisking constantly, until the bouillie thickens and gives a few slow bubbles.
- Remove the bouillie from the heat and stir in the remaining 1 tbsp butter, vanilla extract, and nutmeg.
- Heat the oven to 350°F.
- Roll two-thirds of the chilled dough and fit it into a 6-inch tart pan or small pie plate.
- Spoon the warm bouillie into the crust and smooth the top.
- Roll the remaining dough, cut it into narrow strips, and lay them over the custard in a simple lattice.
- Crimp the edges and brush the lattice lightly with a little milk if desired.
- Bake for 25 to 30 minutes, until the sweet dough is golden and the custard is set around the edges.
- Cool for at least 20 minutes before slicing so the bouillie can settle.
Common questions
Can I substitute butter for the shortening or lard in the crust?
Yes, but the crust will be less tender and a bit more shortbread-like. Use all butter if needed, keeping it very cold. For the most authentic texture, lard gives the flakiest, most delicate crust.
How long does the dough need to chill, and can I chill it longer?
Chill the dough at least 20 minutes so it firms up and rolls cleanly. You can chill it longer, even overnight, as long as it stays wrapped well. If very firm, let it sit briefly before rolling.
What are the most common mistakes when making the bouillie filling?
The biggest mistakes are adding the hot milk too fast and cooking too hot. Whisk in the milk slowly to avoid scrambling, then cook over medium-low heat and stir constantly until it thickens with a few slow bubbles.
How should I store leftover tarte à la bouillie?
Cool it completely, then cover and refrigerate for up to 3 days. The filling may soften the crust over time. Rewarm gently at room temperature or in a low oven before serving if you want it less chilled.
What is the best way to serve this tart?
Serve it slightly warm or at room temperature for the best texture and flavor. A light dusting of extra nutmeg is traditional. It pairs well with coffee or tea, and the filling should be set but still creamy.