Tarte À La Bouillie Recipe

Name: Tableau by Dickie Brennan & Co.s TARTE À LA BOUILLIE Recipe
Cook time: 2 h
Total time: 2 h
Yield: 8 servings
Cuisine: Cajun
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 0.5 cups unsalted butter; 0.5 tsp salt; 1 tsp vanilla extract; 4 large eggs; 2 cups whole milk; 0.5 cups cornstarch; 0.25 cups Old New Orleans rum; 0.5 cups brown sugar; 1 cup heavy cream

Inspired by Tableau by Dickie Brennan & Co.

Time2h

Serves8

rustic Cajun sweet dough, vanilla custard, Old New Orleans rum caramel sauce

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Ingredients

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Tarte à la Bouillie

2 cups 00 bread flour

1 cup granulated sugar

1/2 cups Unsalted butter

1/2 tsp Celtic sea salt

1 tsp Watkins vanilla extract

4 large Eggs

2 cups whole milk

1/2 cups Cornstarch

1/4 cups Old New Orleans rum

1/2 cups Brown sugar

1 cup Heavy cream

Method

Preparation

Make the Dough

In a large bowl, mix flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Add vanilla extract and enough cold water to form a dough. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.

Prepare the Custard

In a saucepan, whisk together eggs, sugar, cornstarch, and milk. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in vanilla extract. Let cool slightly.

Roll the Dough

Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface and fit it into a tart pan. Trim the edges and prick the bottom with a fork.

Blind Bake the Crust

Line the crust with parchment paper, fill with pie weights, and bake for 15 minutes. Remove weights and parchment and bake for an additional 10 minutes until golden brown.

Combine Custard and Caramel Sauce

Pour the prepared custard into the baked crust. For the caramel, in a saucepan, melt brown sugar and rum over medium heat until caramelized. Stir in heavy cream until smooth.

Assemble and Serve

Drizzle the rum caramel sauce over the custard-filled tart. Allow to cool slightly before slicing and serving.