Raisin Tart with Sour Cream Sauce RecipeOrigin: South Africa Period: Traditional |
Ingredients
2 eggs 
Raisin Tart with Sour Cream Sauce Preparation:Method:Roll out the pastry until large enough to cover the base of a 22cm diameter pie dish. Cover with baking parchment and fill with baking beans. Place in an oven pre-heated to 170°C and blind bake for about 15 minutes, or until the pastry has dried and is just beginning to colour. Remove from the oven, take out the beads then set aside to cool. Cream the eggs and sugar together, whisking briskly for about 4 minutes or until the mixture begins to drop in ribbons from the whisk. Next beat in the sour cream and milk before stirring-in the raisins, walnuts, candied peel, lemon zest and nutmeg. Pour this mix into the prepared pie shell and spread out smoothly with a spatula. Return to the oven and bake for about 35 minutes, or until the top of the filling is golden brown and a knife inserted into the centre of the pie emerges cleanly. Remove from the oven and set aside to cool. In the meantime beat the sour cream in a bowl until smooth then add the egg yolks one at a time, beating thoroughly to incorporate into the sour cream. When done gradually add the sugar, beating all the while before adding the liqueur. Adjust the sweetness to your liking then refrigerate for at least two hours. Slice the pie and serve with the chilled sour cream sauce. |
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