Tarte Aux Oeufs

If one could fathom the oxymoronic ideology of breadless bread pudding served hot in baked crust then one would be familiar with the taste of tarte aux oeufs.

On it's naked little own, egg tart is rather, well, lonely.  It is best paired with a drizzle of maple syrup, a sprinkle of maple sugar or dressed in any sort of maple product available.  Although a good little jar of fruit preserves would also compliment a slice of this pie just fine. 

Tarte aux Oeufs (Egg Tart)

(Adapted from Au Goût du Québec)

2 cups milk
3 organic eggs
1/2 cup pure cane sugar
1/2 tsp. fresh grated nutmeg
1 pinch salt
1 9-inch spelt piecrust or 1 recipe for your favourite piecrust

Prepare pie crust in a 9-inch pie plate.  Crimp edges and pierce bottom and sides of unbaked crust with the tines of a fork.  Cover the shell with aluminum foil and fill the bottom with uncooked rice or dried beans (pie weights, ideally).  Bake in a preheated 425 degree F oven for 6 minutes.  Remove aluminum and rice or beans and cook naked shell for an additional 4 minutes or until crust is firm.  Put the crust on a baking rack and let cool.

In a pot, bring milk just to the point of boiling.  In a mixing bowl, blend together eggs and cane sugar.  Add hot milk to egg mixture.  Add nutmeg and salt.  Mix vigorously.

Pour the preparation into the cooled pie crust.  Bake in a 400 degree F oven for 15 minutes.  Turn down the temperature to 350 degrees F and bake an additional 30 minutes or until a knife inserted in to the centre of the pie comes out clean.  Let cool completely.  Serves 8.

Comments

[Manuela]

I used your chocolate chip cookie recipt and sent them to my husbands work. I had some very positive feedback from his co workers. Some said the best they ever had. we enjoyed them very much. They are great. This recipt was posted Nov. 6th 2005. Please check my webpage to see my hobbies.

[AH]

Reading the recipe, the idea of subbing maple sugar for the cane sugar came to my mind - I wonder if the taste would come out well? Imagine the pie with this drizzle of maple syrup you're suggesting, then...

[Mimi]

I can taste that from looking at it and imagining, but it would be much better to be eating it. Now! Why are high-calorie things so good? I know, it's the calories.