Chef John Folse: Tarte a la Bouie

Chef John Folse: Tarte a la Bouie
Source: FOX 8 Image

(WVUE) - Because eggs and milk were so plentiful in Bayou Country, custard-based desserts were quite common. Tarte à la Bouie is one of the oldest desserts from this area.

Prep Time: 2 Hours

Yields: 8 Servings

Ingredients for Custard:

2 cups milk

1 cup half-and-half cream

1 egg

½ cup sugar

4 tbsps cornstarch

1 tbsp pure vanilla extract

½ cup butter

Method for Custard:

Preheat oven to 350°F. In a heavy-bottomed, stainless steel pot, combine milk and cream. Scald mixture over low heat, approximately 200°F, until skin forms on surface but milk does not boil. In a large mixing bowl, combine egg, sugar and cornstarch. Whisk gently until dissolved. Add approximately 1 cup hot milk mixture to egg mixture while beating constantly to temper eggs. Pour egg mixture into remaining hot milk, whisking constantly, until mixture is thickened to texture of a very heavy cream. Blend in vanilla and butter. Cook until thick custard is achieved. Remove from heat and cool thoroughly before pouring into uncooked pie crust.

Ingredients for Pie Crust:

2 eggs

1 cup sugar

¼ pound butter

1 tsp pure vanilla extract

2½ tsps baking powder

2 cups flour

Method for Pie Crust:

In a food processor fitted with a metal blade, combine eggs, sugar, butter and vanilla. Blend 1–2 minutes. Add baking powder and flour. Blend until flour is absorbed and a dough ball forms. Remove dough and refrigerate 1 hour. Roll dough into a large circle, approximately ?-inch thick then place in 9-inch pie pan. Allow excess dough to hang off sides of pan. Pour cooled custard into pie shell and fold edges of pie dough over to center of pie in an uneven fashion. Do not seal crust on top. Allow filling to show in center. Bake 30–45 minutes or until crust is golden brown.