📝 About This Recipe
A soul-warming cornerstone of Acadian tradition, Tarte à la Bouillie is a rustic, deep-dish custard pie that captures the heart of South Louisiana’s prairies. This dessert features a thick, velvety vanilla custard nestled inside a sweet, biscuit-like crust that softens into a cake-like texture as it sets. It is a humble yet decadent masterpiece, traditionally served at Sunday gatherings and boucheries, offering a nostalgic taste of Creole comfort in every creamy bite.
🥗 Ingredients
For the Sweet Crust
- 3 cups All-purpose flour (sifted)
- 1/2 cup Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1/2 cup Unsalted butter (cold and cubed)
- 1 Large egg (beaten)
- 1/2 cup Whole milk (cold)
- 1 teaspoon Vanilla extract
For the Bouillie (Custard Filling)
- 4 cups Whole milk (divided)
- 1 1/2 cups Granulated sugar
- 1/2 cup Cornstarch (for thickening)
- 4 Large egg yolks (beaten)
- 2 tablespoons Unsalted butter (at room temperature)
- 2 tablespoons Vanilla extract (pure extract preferred)
- 1/4 teaspoon Ground nutmeg (freshly grated)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish or a deep 10-inch pie plate with butter.
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2
In a large mixing bowl, whisk together the flour, 1/2 cup sugar, baking powder, and salt for the crust.
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3
Cut the cold cubed butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
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4
In a small bowl, mix the beaten egg, 1/2 cup milk, and 1 teaspoon vanilla. Pour this into the flour mixture and stir until a soft dough forms. Divide the dough into two pieces (one slightly larger for the bottom).
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5
On a floured surface, roll out the larger piece of dough and press it into the bottom and up the sides of your prepared baking dish. Set aside.
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6
To start the bouillie, whisk 1 cup of the milk with the cornstarch and egg yolks in a bowl until perfectly smooth with no lumps.
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7
In a heavy-bottomed saucepan, combine the remaining 3 cups of milk and 1 1/2 cups sugar. Bring to a gentle simmer over medium heat, stirring constantly to prevent scorching.
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8
Temper the egg mixture by slowly whisking in a ladle-full of the hot milk. Once combined, pour the egg mixture back into the saucepan with the rest of the hot milk.
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9
Cook the custard over medium-low heat, stirring constantly with a wooden spoon or whisk, until it thickens significantly (it should coat the back of a spoon thickly). This takes about 8-10 minutes.
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10
Remove from heat and stir in the 2 tablespoons of butter, 2 tablespoons of vanilla, and nutmeg. Let it cool for 5 minutes.
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11
Pour the warm custard over the bottom crust in the baking dish, spreading it evenly.
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12
Roll out the remaining piece of dough. You can place it as a solid top crust (cutting slits for steam) or cut it into strips to create a lattice pattern over the custard.
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13
Bake for 35-45 minutes until the crust is golden brown and the custard is set but still has a slight jiggle.
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14
Allow the pie to cool completely at room temperature, then refrigerate for at least 4 hours (ideally overnight) to allow the custard to firm up before slicing.
💡 Chef's Tips
For the smoothest custard, always temper your eggs by adding hot milk slowly; this prevents them from scrambling. If the dough is too sticky to roll, wrap it in plastic and chill it in the fridge for 20 minutes before handling. Don't walk away from the stove while cooking the bouillie; it can scorch the bottom of the pan in seconds. Using freshly grated nutmeg rather than pre-ground makes a world of difference in the aromatic profile of the tart. To prevent a 'skin' from forming on the custard if you aren't topping it immediately, press plastic wrap directly onto the surface.
🍽️ Serving Suggestions
Serve a chilled slice with a steaming cup of dark roast café au lait. A dollop of lightly sweetened whipped cream on top adds a modern, airy touch. Pair with fresh Louisiana strawberries or blackberries when they are in season. Enjoy as a 'petit déjeuner' (breakfast) the next morning, just as many Cajun families do. A small glass of chilled dessert wine or a sweet sherry complements the vanilla notes beautifully.