Recipe: Tarte au libouli

Name: Tarte au libouli
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Ingredients: 250 gr de farine; 1 oeuf; 10 cl de lait tiède; 10 gr de levure boulangère; 5 gr de sel fin; 50 gr de sucre semoule; 80 gr de beurre; pour le libouli :65 cl de lait; 4 oeufs; 120 gr de sucre en poudre vergeoise (ou cassonade); 65 gr de farine; un peu de beurre fondu

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.9/5 (17 reviews) Desserts

Prep 20 min

Cook 45 min

Total 1h05

Servings 6 serv.

Ingredients for 6 servings

250 gr of flour
1 egg
10 cl of lukewarm milk
10 gr of baker's yeast
5 gr of fine salt
50 gr of caster sugar
80 gr of butter

for the libouli:

65 cl of milk
4 eggs
120 gr of powdered sugar vergeoise (or brown sugar)
65 gr of flour
a little melted butter

Step-by-step directions

Dough preparation:
1/ First mix the yeast with the lukewarm milk, then in a bowl, put the flour, make a well in the center (fountain), break 1 egg into it, add the salt (5 gr), the powdered sugar, the milk mixed with the yeast and 80 gr of butter cut into small pieces. work quickly then spread it in your tart pan and let it rest for 1 hour, covered at room temperature.

1 meanwhile bring 65 cl of milk to a boil.
3/ In a bowl mix 4 whole eggs with 120 gr of powdered vergeoise sugar (or brown sugar) you blanch (mix vigorously)
4/ Then add 65 gr of flour, stir with a whisk then pour the boiling milk while mixing well.
5/ Put it all back in the pot and on the heat. stir with a whisk for 2 minutes of boiling.
6/ Pour onto a plate put a little melted butter on top and let cool.
7/ Preheat the oven to 170-180°C (gas mark 6)
8/ Pour your lukewarm cream onto the dough and bake for 40 to 50 minutes in the oven.