Number Of Ingredients 11 Steps:
Soak raisins in the rum in a small bowl at room temperature for at least 4 hours or overnight, stirring occasionally. Place half-and-half, salt, and 1/4 cup sugar in a large heavy saucepan. Scrape the seeds from the vanilla beans into the mixture, add the beans, and bring to a boil over medium-high heat. Remove from the heat, and let the vanilla beans steep for at least 1 hour or until the mixture cools to room temperature. Beat egg yolks and the remaining 1/2 cup sugar using an electric mixer until thick and pale-lemon in color. Mix in flour. Reheat the half-and-half mixture, and discard the vanilla beans. Gradually beat the mixture into the yolks. Stir in the rum-soaked raisins. Return the mixture to the saucepan. Whisk over medium-high heat until the mixture comes to a boil and becomes very lumpy. Reduce heat to medium low, and whisk mixture until smooth, 2 to 3 minutes. Preheat oven to 400 degrees. Fill the prebaked tart with the custard, and smooth the top with a spatula. Brush with egg. Transfer to oven, and bake until the custard is well browned, 20 to 25 minutes. Cool in the tart pan on a rack for 3 to 4 hours. To serve, remove the outer ring of the tart pan. Cut 6 to 8 wedges, and transfer them to dessert plates. Reheat the rum sauce, stirring over medium-high heat. Ladle over tart slices. Serve immediately.
Yield Makes 1 ten-inch crust Number Of Ingredients 5 Steps:
In the bowl of an electric mixer fitted with the paddle attachment, cream butter. Beat in salt and sugar. Stir in half-and-half and 1/4 cup flour. Add the remaining flour, mixing with your fingertips or a fork until the ingredients are combined. Turn the dough out onto a piece of plastic wrap, and shape into a flat disk. Wrap, and refrigerate for at least 1 hour. (This can be prepared a day ahead.) Butter a 10-inch tart pan with a removable bottom. Roll the dough out between two large sheets of plastic wrap into an 11-inch circle. Remove the top sheet of plastic. Invert dough into the prepared pan, and remove the remaining plastic. Trim and finish the edges. Cover, and refrigerate for at least 1 hour. Preheat the oven to 350 degrees. Line the tart with parchment paper or aluminum foil, and fill with beans or pie weights. Bake until the crust is firm and set, about 20 minutes. Remove the beans and paper. Prick the bottom of the crust so it does not puff. Continue baking until well browned, 10 to 15 minutes.
More about “michels raisin tart recipes”
Yield 14 Number Of Ingredients 7 Steps:
Preheat oven to 375 degrees F (190 degrees C). Beat the egg with the sugar using a fork until well blended. Stir in the melted butter, lemon juice, nutmeg, and raisins. Fill tart shells half full. Bake for 15 to 20 minutes. Allow tarts to stand for a few minutes in the pans before removing to racks to cool.
