TARTE AU LA BOUILLIE

Tarte au la Bouillie image

Provided by @MakeItYours

Number Of Ingredients 11

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½ cup sugar
5 tablespoons cornstarch
3 cups cold half and half, 1tsp vanilla extract; Sweet Dough
Ingredients
2½ cups all-purpose flour
1 cup sugar
2½ teaspoons baking powder
½ cup butter, cut into tablespoons
1 large egg plus 1 large egg yolk
1 tablespoon whole milk
1 teaspoon vanilla extract

Steps:

Preheat oven to 350°. In a small bowl, combine sugar and cornstarch. In another small bowl, add half-and-half. Stir cornstarch mixture into the half-and-half. In a medium saucepan, cook half-and-half mixture over medium heat, stirring constantly, until thickened. Stir in vanilla. Remove from heat. Once slightly cooled, place plastic wrap over surface to prevent skin from forming. On a well-floured surface, roll Sweet Dough into a 13-inch circle; transfer to a 10-inch deep-dish pie plate. Add half-and-half mixture, and fold remaining dough over onto the half-and-half mixture. Bake until crust is golden brown, about 25 to 30 minutes. Let pie cool to room temperature, then refrigerate 4 hours before slicing.