A tarte à la bouillie (or Cajun custard pie) is made with a cookie dough-like crust and a silky, creamy but delicate vanilla custard filling.

Miso and brown sugar bring butterscotch flavor to this fall tart. Canned pumpkin transforms the popular Miso Custard Tart at Current Charcoal Grill in Birmingham, Alabama into a stunning fall dessert.

Bake the tart in the preheated oven for 35-40 minutes, or until the filling has risen, is cooked through and the surface is pale golden-brown. For the custard, put the milk and cream in a shallow ...

Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases. Sprinkle a small pinch of ground nutmeg into the middle of each tart. Bake the tarts in the oven for ...

For the custard and assembly300ml whole milk300ml double cream1tsp vanilla extract6 medium free range egg yolks120g caster sugar4tbsp corn flour450g ... and a piece of the tart on top.