Recipe: Tarte au libouli

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 (0.2 oz)), the powdered sugar, the milk mixed with the yeast and 80 gr (2.8 oz) 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 (2.75 cups) of milk to a boil.
3/ In a bowl mix 4 whole eggs with 120 gr (4.25 oz) of powdered vergeoise sugar (or brown sugar) you blanch (mix vigorously)
4/ Then add 65 gr (2.25 oz) 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 (355°F) (gas mark 6)
8/ Pour your lukewarm cream onto the dough and bake for 40 to 50 minutes in the oven.