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Tart au la Bouillie

by Henrietta Oster

Use the Sugar Cookie Recipe for the tart crust but do not include the nutmeg in the dough.  Recipe makes three 9-inch tarts.

Bouillie
1	qt.	half & half
1	large can	evaporated milk
1	cup	sugar
1 ½	stick	butter
2	tsps	vanilla
½	cup	flour (more if needed)
2		eggs

Mix flour and sugar together in a bowl thoroughly.  Add eggs and vanilla, beat well.

Add half & half, evaporated milk and melted butter, mixing till dry ingredients are well dissolved.

Pour ingredients into a large pot and stirring continuously over medium heat.  Once bouillie begins to thicken, reduce heat.

Stir continuously else the bouillie will stick.

Pour into tart dough.

Bake at 350º until brown.