The Tarte Au Vin Cuit

A bean recipe for every taste:

(*) 26 cm-give.

Roll out the dough, line the buttered and floured mold with it, prick with a fork. Cover the bottom with a double layer of aluminum foil, stretching it over the edges of the pan, weigh it down with beans. Bake blind in stove heated to 250 degrees for 20 min.

Remove from the stove, remove aluminum foil with beans. Set the oven temperature to 120 °C.

While the pan cools a tiny bit, cook filling. Mix eggs with flour, whisk briefly with hand whisk. Stir in cream and then “Vin cuit”.

Pour about 2/3 of the mixture into the mold, place in the lower part of the stove and finish filling with a spoon: the mold must be filled only up to about 3/4, because the mixture rises slightly during baking.

Meanwhile, bake in the oven set to 120 °C for 45 min.

Then increase the heat to 180 °C and bake for 10 to 15 min. until the filling is sufficiently firm (keeping the oven door slightly open).

Attention: do not make the quantity, otherwise the surface will crack and not look nice.

The tarte au vin cuit is eaten cooled.

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