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Tart A La Bouie | Seafood Recipes » Cajun Recipes

Tart A La Bouie


Serving Size : 4
Ingredients
for prepare Tart A La Bouie
:
Amount Measure Ingredient - Preparation Method
4 cups heavy whipping cream
1/4 cup melted butter
3 eggs
1 pinch cinnamon
1 1/4 cups sugar
1 pinch nutmeg
2 tablespoons corn starch
2 inch pie shells - uncooked, up to 9
2 tablespoons vanilla
recipe Tart A La Bouie

Preheat oven to 350F. In a
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heavy bottom sauce pan, heat cream until scalding. In a large mixing bowl,
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combine eggs, sugar and corn starch and using a wire whisk, blend all ingredients until creamy. Add
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vanilla, butter and nutmeg and continue to whip until all ingredients are well blended. Once cream has
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come to a low boil, ladle one cup into the egg mixture, stirring constantly while pouring. Once well blended,
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pour egg mixture into the hot cream and stir continuously. Remove from heat and allow to cool
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slightly. Pour slightly cooled mixture into one of the pie shells. Using a sharp paring
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knife, cut the other pie shell into one half inch strips. Lattice the strips across the top of
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the pie in a decorative fashion. Place pie on center oven rack and bake
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for forty-five minutes or until crust is golden brown. This is another of the custard
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desserts given to the Cajuns and Creoles by the Germans. Although the French lay claim to
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this simple custard pie, I feel the Germans first brought the dish to
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Louisiana. Source: Chef John Folse






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  • Tart A La Bouie


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