Tarte Á LA Bouillie

Let's Cook

1. Step 1.

   In the bowl of a stand mixer fitted with the paddle attachment, blend 1 cup sugar and 6 tablespoons unsalted butter (room temperature) on medium-high speed until light and fluffy, 3 to 4 minutes. Reduce speed to low, add 2 cups all-purpose flour and 1 teaspoon baking powder, and mix until combined and resembles coarse meal. With mixer on low, add ¼ cup whole milk and 1 teaspoon vanilla extract; mix until combined. Turn dough onto a lightly floured surface and knead 5 to 6 times until smooth. Form into a 1-inch-thick disk, wrap in plastic wrap, and chill in the refrigerator while you make the custard.

2. Step 2.

   In a large saucepan over medium heat, scald 2 cups whole milk by bringing it almost to a boil, then reduce heat to low and keep warm.

3. Step 3.

   In the bowl of a stand mixer fitted with the whisk attachment, beat 3 large egg yolks on medium-high speed until thick, 3 to 4 minutes. With mixer running, add 1 cup sugar and mix until light and fluffy, 3 to 4 minutes. Mix in 1 (12-ounce) can evaporated milk, 1 tablespoon vanilla extract, seeds from 1 whole vanilla bean, ½ teaspoon kosher salt, and ¼ teaspoon freshly grated nutmeg until combined. Reduce speed to low and mix in ¾ cup all-purpose flour until just incorporated.

4. Step 4.

   Whisking constantly, gradually add the hot milk to the egg mixture, about ¼ cup at a time, until all milk is incorporated. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly with a rubber spatula, until thick and smooth, 10 to 12 minutes. Remove from heat and stir in ¼ cup (½ stick) unsalted butter (room temperature) until melted and incorporated. Set custard aside to cool completely, pressing plastic wrap directly onto the surface to prevent a skin from forming.

5. Step 5.

   While the custard cools, preheat the oven to 350°F. Remove the chilled dough from the refrigerator, divide into two portions (one slightly larger than the other), and shape each into a disk. On a lightly floured surface, roll the larger disk into a 10-inch circle about ¼ inch thick. Fit it into the bottom of a 9-inch pie tin and chill in the refrigerator until firm, about 20 minutes.

6. Step 6.

   Remove the chilled pie shell from the refrigerator and pour the cooled custard into it. Roll the second dough disk into a 10-inch circle ¼ inch thick and cut into ¾-inch strips. Arrange the strips in a lattice pattern over the custard, then seal and crimp the edges. Brush the top with egg wash and bake until lightly brown, 35 to 45 minutes. Let the pie cool to room temperature before slicing.