Photography by Jim Bathie
Recipe development by Kathleen Kanen
Food styling by Vanessa Rocchio
Styling by Maggie Ratliff
Complete with a sugar cookie-like crust, this traditional Tarte à la Bouillie with Strawberries, which loosely translates to “burnt milk tart,” shines with first-of-the-season strawberries and a hint of lemon zest.
Tarte à la Bouillie with Strawberries
Makes 1 tart.
Ingredients
- Filling:
- 1 cup sugar
- ½ cup all-purpose flour
- ½ teaspoon kosher salt
- 2 cups whole milk
- 1 cup heavy whipping cream
- 3 large eggs
- ¼ cup cold unsalted butter, cubed
- 1 teaspoon lightly packed lemon zest
- 1 teaspoon vanilla extract
- Crust:
- 2½ cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, cubed
- 1 large egg
- 1 large egg yolk
- 1½ tablespoons whole milk
- ½ teaspoon vanilla extract
- Strawberries:
- 3 cups horizontally sliced fresh strawberries
- 1 tablespoon sugar
- ⅛ teaspoon kosher salt
Instructions
- For filling: In a medium saucepan, whisk together sugar, flour, and salt; whisk in milk, cream, and eggs until smooth. Cook over medium heat, whisking constantly, until mixture is the consistency of pudding, 12 to 14 minutes. (Mixture should hold its shape when whisked.) Remove from heat, and immediately stir in cold butter, lemon zest, and vanilla. Spoon mixture into a medium glass bowl. Cover with plastic wrap, pressing wrap directly onto surface of custard but slightly venting one side of wrap. Let cool completely on a wire rack at room temperature.
- For crust: In the work bowl of a food processor, pulse flour, sugar, baking powder, and salt until combined. Add butter, pulsing until mixture resembles coarse grits. Transfer to a large bowl.
- In a small bowl, whisk together egg, egg yolk, milk, and vanilla. Using a fork, stir egg mixture into flour mixture until liquid is almost combined. Using your hands, work dough in bowl until it comes together into a ball and resembles sugar cookie dough. Place on parchment paper; top with another piece of parchment, and roll dough into a 15x11-inch rectangle. Refrigerate for at least 30 minutes.
- Preheat oven to 350°.
- Place dough on parchment onto a 13x9-inch rimmed baking sheet. Gently remove parchment from top of dough. (Dough may crack. Press any cracks together to seal.) SSpoon and spread filling into center of crust, leaving a 2-inch border around edges. Fold edges of dough over filling toward center. (Dough will not completely cover filling.)
- Bake until crust is golden brown and center of filling jiggles slightly, 35 to 40 minutes. Let cool on a wire rack for 1 hour. Refrigerate until chilled, about 2 hours.
- For strawberries: In a medium bowl, toss together strawberries, sugar, and salt. Cover and let stand for 1 hour. Serve tart with strawberries.
Notes
Save any tart dough scraps and make them into cookies.
For more strawberry recipes visit https://louisianacookin.com/24-irresistible-strawberry-recipes-to-savor-all-season/
