Dish

Tarte à la bouillie

Pudding tart

Tarte à la bouillie is a sweet and creamy dessert that is popular in France. The dessert is made with a buttery shortcrust pastry base, which is then filled with a creamy custard made with milk, sugar, and eggs. The tart is then baked until it is golden brown. The resulting dessert has a sweet and slightly tangy flavor, with a creamy texture from the custard filling.

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Dessert› Tart

Origins and history

Tarte à la bouillie is believed to have originated in the region of Normandy in France. The dessert has been enjoyed for generations and is often served during special occasions such as weddings and holidays.

Dietary considerations

Suitable for vegetarians. Contains dairy and eggs.

Variations

There are many variations of Tarte à la bouillie, some of which include adding vanilla or almond extract to the custard, or topping the tart with fresh fruit or whipped cream. Some recipes also call for using a puff pastry base instead of a shortcrust pastry base.

Presentation and garnishing

Tarte à la bouillie is typically presented on a decorative plate or platter. It can be garnished with fresh fruit or a dusting of powdered sugar. To prevent the custard from becoming runny, it is important to let the tart cool completely before slicing and serving. Additionally, it is recommended to refrigerate the tart for at least an hour before serving to allow the custard to set.

Tips & Tricks

When making the custard filling, be sure to whisk the eggs and sugar together until they are pale and frothy. This will help to create a light and creamy custard. Additionally, be sure to prick the bottom of the pastry base with a fork before adding the custard filling. This will help to prevent the pastry from becoming soggy.