Tarte a Bouillie French Custard Pie
Indulge in the classic elegance of Tarte à Bouillie, a traditional French custard pie that combines a buttery, flaky homemade crust with a velvety-smooth vanilla custard filling. This dessert is a true celebration of simplicity and technique, featuring rich egg yolks and whole milk cooked to creamy perfection, then nestled into a golden pastry shell. Easy to prepare yet stunning in presentation, the recipe requires minimal ingredients and highlights the delicate balance of flavors that make French patisserie so beloved. Ideal for special occasions or as a luxurious treat, this chilled custard pie is a delightful showcase of timeless European baking. Perfect for fans of custard desserts, sweet pies, and French-inspired recipes!
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 125 grams unsalted butter
- 25 grams granulated sugar
- 1 egg
- 2 tablespoons cold water
- 500 milliliters whole milk
- 100 grams granulated sugar (for custard)
- 40 grams cornstarch
- 4 egg yolks
- 1 teaspoon vanilla extract
Instructions
Start by making the pie crust. In a large mixing bowl, combine the all-purpose flour, granulated sugar, and a pinch of salt.
Cut the unsalted butter into small cubes and add it to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
Add the egg and cold water, mixing gently until the dough comes together. Form it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, prepare the custard. In a medium saucepan, heat the whole milk over medium heat until warm but not boiling.
In a separate bowl, whisk together the granulated sugar, cornstarch, and egg yolks until smooth and pale in color.
Slowly pour the warm milk into the egg yolk mixture, whisking constantly to temper the eggs.
Transfer the mixture back into the saucepan and cook over medium heat, stirring constantly with a whisk, until thickened and smooth (about 5-7 minutes).
Once thickened, remove the custard from heat and stir in the vanilla extract. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool completely.
Preheat the oven to 180°C (350°F). Remove the dough from the refrigerator and roll it out on a lightly floured surface to fit a 9-inch pie pan.
Transfer the dough to the pie pan, trimming any excess and crimping the edges. Prick the bottom of the crust with a fork to prevent puffing.
Bake the crust for 15-20 minutes, or until lightly golden. Let it cool completely.
Once the crust and custard are both cool, pour the custard into the crust and spread it evenly.
Refrigerate for at least 2 hours before serving to allow the custard to set. Serve chilled and enjoy!
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 13.9 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 56 mg | 2% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 25.4 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 126 mg | 10% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 179 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
