Tarte au la Bouillie  Dessert  171 reads

Tarte au la Bouillie

1/2 cup sugar
5 tablespoons cornstarch
3 cups cold half-and-half
1 teaspoon vanilla extract
Sweet Dough, recipe follows

Preheat oven to 350°.

In a small bowl, combine sugar and cornstarch. In another small bowl, add half-and-half. Stir cornstarch mixture into the half-and-half.

In a medium saucepan, cook half-and-half mixture over medium heat, stirring constantly, until thickened. Stir in vanilla. Remove from heat. Once slightly cooled, place plastic wrap over surface to prevent skin from forming.

On a well-floured surface, roll Sweet Dough into a 13-inch circle; transfer to a 10-inch deep-dish pie plate. Add half-and-half mixture, and fold remaining dough over onto the half-and-half mixture.

Bake until crust is golden brown, about 25 to 30 minutes. Let pie cool to room temperature, then refrigerate 4 hours before slicing.

serves 8

Rating 2.86/5
Rating: 2.9/5 (14 votes)
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