wedges of burnt milk tart on a plate
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Tarte à la Bouillie (Burnt Milk Tart)

Tarte à la Bouillie (Burnt Milk Tart) is a traditional Senegalese recipe for a classic dessert tart of a caramelized milk custard in a sweet shortcrust pastry shell. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Burnt Milk Tart (Tarte à la Bouillie).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Additional Time:

(+75 minutes chilling)

Serves:

6

Rating: 4.5 star rating

Tags : Egg RecipesDessert RecipesMilk RecipesBaking RecipesSenegal Recipes

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Method:

For the filling: Whisk together the sugar, flour and salt in a medium-sized saucepan. Pour in the milk, cream and eggs, beating until smooth. Place over medium heat and cook, whisking constantly, until the custard thickens to the consistency of pudding (about 10 minutes). When done, the mixture should hold its shape when whisked.

Take off the heat and immediately stir in the butter and vanilla. Spoon the resultant mixture into a medium-sized glass bowl. Press a sheet of clingfilm (plastic wrap) directly onto the surface of the custard (this prevents a skin from forming). Set aside to cool completely.

For the pastry, combine the flour, sugar and baking powder in a mixing bowl. Whisk to combine the add the butter and rub in with your fingertips until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the egg, egg yolk, milk and almond extract. Using a fork stir the egg mixture into the flour and butter mix until the liquid is completely combined. Using your hands bring the ingredients together then turn out onto a clean work surface. Knead until the dough comes together into a ball. Flatten and pat into a disk then wrap tightly in clingfilm and chill in the refrigerator for 1 hour.

Pre-heat your oven to 175°C (350°F). Lightly grease a 25m (9 in) diameter flan-type dish and dust with flour.

Transfer the chilled dough to a lightly-floured work surface and roll out into a 30cm (12 in) diameter circle. Carefully transfer the dough to your pie dish, pressing into the base, corners and the sides (the dough is fragile and may crack, patch with spare pastry and press to seal). Spoon in the cooled custard and take the overhanging pieces of dough to fold over the filling (the pastry should completely cover the filling). Brush the top with egg white then transfer to your freezer and freeze for 15 minutes.

Transfer to your pre-heated oven and bake for 35-40 minutes, covering with foil after 20 minutes, to prevent the top from colouring too much.

Remove from the oven and set aside. Dust with icing sugar and serve. If desired you can serve accompanied by sliced fruit.