Ingredients with Measurements:
- 1 pie crust
- 1 cup coconut milk
- 1 cup whole milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup shredded coconut
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and place it in the pie dish. Trim the edges and prick the bottom with a fork.
3. In a saucepan, combine the coconut milk, whole milk, sugar, cornstarch, and salt. Whisk until smooth.
4. Heat the mixture over medium heat, whisking constantly, until it thickens and comes to a boil.
5. Remove the saucepan from the heat and let it cool for a few minutes.
6. In a mixing bowl, whisk the eggs and vanilla extract together.
7. Slowly pour the milk mixture into the egg mixture, whisking constantly.
8. Stir in the shredded coconut.
9. Pour the mixture into the pie crust.
10. Bake for 30-35 minutes, or until the filling is set and the crust is golden brown.
11. Let the tart cool to room temperature before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 290
- Total fat: 16g
- Saturated fat: 10g
- Cholesterol: 65mg
- Sodium: 190mg
- Total carbohydrates: 32g
- Dietary fiber: 1g
- Sugars: 17g
- Protein: 4g
Substitutions for ingredients:
- Pie crust: You can use a store-bought pie crust or make your own from scratch.
- Coconut milk: You can use light coconut milk instead of full-fat coconut milk.
- Whole milk: You can use any type of milk you prefer, such as almond milk or soy milk.
- Sugar: You can use honey or maple syrup instead of sugar.
- Cornstarch: You can use arrowroot powder or tapioca starch instead of cornstarch.
- Shredded coconut: You can use unsweetened or sweetened shredded coconut.
Variations:
- Chocolate Coconut Tarte à la Bouillie: Add 1/4 cup cocoa powder to the milk mixture before heating.
- Lemon Coconut Tarte à la Bouillie: Add 2 tbsp lemon juice and 1 tbsp lemon zest to the milk mixture before heating.
- Almond Coconut Tarte à la Bouillie: Replace the shredded coconut with chopped almonds.
Tips and tricks:
- Make sure to whisk the milk mixture constantly to prevent lumps from forming.
- Let the tart cool to room temperature before slicing to prevent the filling from being too runny.
- You can sprinkle extra shredded coconut on top of the tart before baking for a more decorative look.
Storage instructions:
- Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the tart in the oven at 350°F for 10-15 minutes, or until warmed through.
Presentation ideas:
- Serve the tart on a decorative plate or cake stand.
- Dust the top of the tart with powdered sugar before serving.
- Top the tart with whipped cream or fresh berries.
Garnishes:
- Shredded coconut
- Fresh berries
- Whipped cream
- Mint leaves
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Whipped cream
Troubleshooting advice:
- If the filling is too runny, let the tart cool to room temperature before slicing.
- If the filling is too thick, add a little more milk to the mixture before heating.
Food safety advice:
- Make sure to cook the filling until it comes to a boil to ensure that the cornstarch is fully cooked.
- Store the tart in the refrigerator to prevent bacteria growth.
Food history:
- Tarte à la Bouillie is a traditional French dessert that dates back to the 17th century. It is made with a milk-based filling thickened with cornstarch and flavored with vanilla.
Flavor profiles:
- Creamy
- Coconutty
- Sweet
- Vanilla
Serving suggestions:
- Serve the tart as a dessert after a meal.
- Serve the tart as a sweet treat with coffee or tea.
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