These sweet custard tarts are a delicacy in south Louisiana.
Mini Tartes Á La Bouille
Makes 6 (5-inch) tarts
Ingredients
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- ⅛ teaspoon nutmeg
- ⅛ teaspoon kosher salt
- 1 cup whole milk
- ½ cup heavy whipping cream
- 1 large egg
- 1 egg yolk
- 2 tablespoons cold salted butter, cubed
- ½ teaspoon vanilla extract
- Sweet Dough (recipe follows)
- 1 egg white, lightly beaten
- Garnish: confectioners’ sugar, sliced strawberries
Instructions
- In a medium saucepan, whisk together granulated sugar, flour, nutmeg, and salt; whisk in milk, cream, egg, and egg yolk until smooth. Cook over medium heat, whisking constantly, until mixture is the consistency of pudding, about 10 minutes. (Mixture should hold its shape when whisked.) Remove from heat, and immediately stir in butter and vanilla. Spoon mixture into a medium glass bowl; cover with plastic wrap, pressing wrap directly onto surface of custard to prevent a skin from forming. Let stand at room temperature until cool.
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- Divide Sweet Dough into 6 portions, and cover with plastic wrap. On a lightly floured surface, roll 1 portion of dough into a 6-inch circle. Transfer to prepared pan. (Dough may crack. Press any cracks together to seal.) Spoon ⅓ cup custard into center of crust. Fold edges of dough over custard toward center. (Dough will not completely cover custard.) Repeat procedure with remaining dough and remaining custard. Generously brush crust with egg white. Freeze for 15 minutes.
- Bake until crust is golden brown and center of custard jiggles slightly, 18 to 25 minutes. Let cool completely. Garnish with confectioners’ sugar and strawberries, if desired.
Sweet Dough
Ingredients
- 1¾ cups plus 3 tablespoons all-purpose flour
- ¾ cup sugar
- 1½ teaspoons baking powder
- 6 tablespoons salted butter, cubed
- 1 large egg
- 2 teaspoons whole milk
- 1 teaspoon amaretto
Instructions
- In a large bowl, whisk together flour, sugar, and baking powder until combined. Using a pastry blender or 2 forks, cut in butter until mixture resembles coarse crumbs.
- In a small bowl, whisk together egg, milk, and amaretto. Using a fork, stir egg mixture into flour mixture until liquid is almost combined. Turn out onto a clean surface. Using your hands, knead dough until it comes together into a ball and resembles sugar cookie dough. Shape into a disk. Wrap tightly in plastic wrap, and refrigerate for 1 hour.
