Tarte A Bouillie French Custard Pie Recipes

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.

Steps:

• Combine 1 1/4 cups of the sugar and all the cornstarch in a mixing bowl.
• In another bowl, whisk together the milk, evaporated milk and egg yolks. Slowly add the milk mixture to the sugar mixture and blend. Pour this into a heavy bottomed pot and cook on medium heat stirring constantly until it thickens. (it normally takes me about 30 minutes).
• Remove it from the heat and add 1/4 cup of butter and 1 teaspoon of vanilla. Stir it until the butter melts and set it aside to cool.
• To make the dough, combine the remaining 1 cup of butter, the remaining 1 1/2 cups of sugar, the whole egg, the remaining teaspoon vanilla the almond flavoring the flour and baking soda in a large bowl. Stir until the dough comes together. Cover and refrigerate for 1 hour. (this is normally a very loose dough, add more flour if you'd like).
• Preheat your oven to 350.
• Divide the dough in half for your two pies. roll one half out to no thicker than 1/4". Press the dough into 2 greased and floured pie pans. (Depending how thick you roll the dough, i usually have enough left for some lattice on top the pie. If you only make one pie you will have plenty dough left for lattice).
• Puncture the bottom of the pie crust with a fork a few times and pre-bake for about 10 minutes (this step was never in the original recipe but i do it every time).
• Pour the cooled custard into the pie pan and cover with the lattice if you like.
• Bake until the crust is lightly browned, about 30 minutes, and cool before slicing.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Fit the pie crust into a 9-inch pie dish. With a fork, poke holes into the bottom of the crust.
• Spread the mustard over the bottom of the pie crust in an even layer. Cover the mustard with the Swiss cheese in a layer. Arrange slices of tomato, overlapping in a spiral from the edge to the center, covering up the cheese. Drizzle olive oil over the tomatoes, and sprinkle the tart with the herbes de Provence.
• Bake in the preheated oven until the crust has browned, the cheese has melted, and the tomatoes are curled at the edges, about 20 minutes.

Steps:

• For the pastry, combine flour, butter, potato starch, sugar, and salt in the bowl of a food processor and process until it has the consistency of sand.
• Combine milk and egg yolk in a small bowl. Add to the flour mixture and mix by hand until the mixture is evenly moistened. Do not overwork the pastry. Wrap pastry dough in plastic wrap and refrigerate for at least 30 minutes.
• Grease and flour a 9-inch springform pan.
• For the filling, combine milk, 1/2 of the sugar and split and scraped vanilla bean in a large, heavy saucepan over medium heat. Bring to a boil, stirring occasionally, until sugar has dissolved. Remove from heat once milk boils.
• While the milk is heating, whisk eggs and remaining sugar in a large bowl until well combined. Stir in cream and cornstarch, and whisk until well blended.
• Whisk egg mixture into the cooled milk, stirring constantly.
• Return everything back into the saucepan and bring to the boil over medium heat, whisking constantly to prevent eggs from setting. As soon as custard begins to thicken, remove from heat and whisk constantly for a few minutes while it cools.
• Preheat the oven to 400 degrees F (200 degrees C).
• Remove pastry from the refrigerator. Roll out pastry on a lightly floured surface into a circle large enough to cover the bottom and sides of the springform pan. Line a springform pan and sides with the pastry and pierce several times with a fork. Store in the refrigerator until filling is cooled down enough.
• Briefly beat cooled pastry cream with an electric mixer to smooth it out. Pour into the pastry shell and even out the surface with a spatula.
• Bake in the preheated oven for 20 minutes. Increase temperature to 470 degrees F (240 degrees C) for an additional 10 minutes to brown the surface, making sure the custard does not burn. To speed up browning the top you can also place on a rack closer to the top.
• Remove pie from the oven and allow to cool to room temperature. Refrigerate cooled custard pie for 4 hours before serving.
• To unmold, run the blade of a knife along the inside of the mold, to loosen the flan. Then carefully remove the ring off from the springform pan.