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:
- Prepare the curd the day before.
- Warm 2 liters of raw milk (35°C).
- Add 4 to 5 drops of rennet and leave to curdle for several hours.
- Let it drain well.
The pie :
- Make a shortcrust pastry like for the other pies.
- While the dough is resting, break up the curds with a fork or vegetable grinder.
- Crack the eggs and separate the white.
- Whip the egg whites and beat the yolks well.
- 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.
- After installing the dough in a pie pan, pour the mixture.
- Bake in the oven preheated to 200/220°C. The pie is cooked (about 40 minutes) when it takes on a golden color.
- You can sprinkle the pie with sugar when serving.