The tome pie is a softness of Carladez, served on holidays. Traditionally, it was accompanied by a prune pie for people who do not like dairy products.

Ingredients

  • 500g curd, well drained, but not too dry
  • 5 eggs
  • 5 to 6 tablespoons of powdered sugar
  • 1 sachet of vanilla sugar

The preparation

The curd:

  1. Prepare the curd the day before.
  2. Warm 2 liters of raw milk (35°C).
  3. Add 4 to 5 drops of rennet and leave to curdle for several hours.
  4. Let it drain well.

The pie :

  1. Make a shortcrust pastry like for the other pies.
  2. While the dough is resting, break up the curds with a fork or vegetable grinder.
  3. Crack the eggs and separate the white.
  4. Whip the egg whites and beat the yolks well.
  5. Pour the whites and yolks over the crushed curd and add 5 to 6 tablespoons of sugar and the sachet of vanilla sugar. Mix everything.
  6. After installing the dough in a pie pan, pour the mixture.
  7. Bake in the oven preheated to 200/220°C. The pie is cooked (about 40 minutes) when it takes on a golden color.
  8. You can sprinkle the pie with sugar when serving.

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