Tart a la Bouille


Custard Ingredients

x 1 Yields: 1 pie                                         

·      4 cups milk                                                 

·      2 cups cream                                             

·      ½ vanilla bean, scraped                           

·      2 eggs                                                                      

·      1 cup sugar                                                            

·      8 TBS (1/2 cup) cornstarch                   

·      ¼ tsp salt                                                      

·      2 gelatin sheets                                         

·      2 TBS vanilla extract                                

·      8 oz butter, unsalted                               



Heat milk, cream and scraped vanilla bean in a saucepan over medium heat.  Bring to a low boil.  Strain mixture through a chinois to remove beans.  Place back on the stove.  

While liquids are heating mix the egg, sugar, salt, and cornstarch in a bowl.  Set aside.

Bloom gelatin in ½ cup ice water.

Once liquids are at a low boil, temper hot milk into egg mixture.  Pour that tempered mix back into the pot and cook until thick ribbon stage.

Drain all water from the gelatin and add to custard.  Whisk until melted. The gelatin sheets once bloomed in cold water will become soft and gel-like.

Remove from heat and add vanilla extract and butter.  Whisk until melted and combined.

Pour custard into a bowl set in an ice bath. Whisk until cool.  Place a piece of plastic on the surface of the cream to avoid the formation of skin.  Stir occasionally for even cooling.  Cool for at least 4 hours before placing in the crust.


Crust Ingredients

x 1 Yields: 1 pie                 

·      1 cup sugar                                                

·      4 oz butter, unsalted                                

·      2 eggs                                                                      

·      1 tsp vanilla extract                                 

·      2 ½ tsp baking powder                           

·      2 cups AP flour                                          



In the bowl of an electric mixer, beat the sugar and butter until light and fluffy.

 Add eggs one at a time, beating well after each addition.

Add vanilla and mix.

In a bowl, whisk together the flour and baking powder.  Add dry ingredients to bowl and beat for 5 minutes.

Wrap dough and cool before rolling.

Spray and flour a 9 inch pie pan.  Roll the dough to fit in pan with edges hanging over pan.  Place custard in crust; fold crust over custard.  Place back in the cooler for 30 minutes before baking.  Preheat oven to 350⁰.  Bake 1 hour, turning the pies every 15 minutes for even baking.


New Orleans Spiced Rum Caramel

x 1 Yields: 2 ½ cups                                              

·      ¾ cups sugar                                                           

·      ¼ cup water                                               

·      1 cup + 1 TBS cream                                            

·      2 TBS Rum                                                              

·      1 tsp vanilla extract                                              

·      2 tsp cold butter, unsalted                                



In a large heavy saucepot, place the sugar and water, and cook on high heat until sugar dissolves and amber color is reached.

Remove from heat and add cream carefully, whisking to combine.

Return to the stove on medium and cook until thick, approximately 10 minutes, stirring occasionally.

Remove from heat and stir in New Orleans spiced rum, vanilla, and butter. Cool in refrigerator until ready to use.  Use this as a sauce for the tart when ready to serve.  Excess sauce can be stored in the fridge for further use. 






  • 4 cups milk
  • 2 cups cream
  • ½ vanilla bean, scraped
  • 4 eggs
  • 2 3/4 cups sugar
  • 8 TBS (1/2 cup) cornstarch
  • ¼ tsp salt
  • 2 gelatin sheets
  • 3 TBS + 1 tsp vanilla extract
  • 12 oz + 2 tsp butter, unsalted
  • 2 ½ tsp baking powder
  • 2 cups AP flour
  • ¼ cup water
  • 1 cup + 1 TBS cream
  • 2 TBS Rum

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