MICHEL'S RAISIN TART
This tart is a re-creation of one of the desserts chef Michel Richard, owner of the Citron and Citronelle restaurants, ate as a boy growing up in France.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
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.
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Angel Arohi
[email protected]I would not recommend this recipe.
GH Positive
[email protected]Overall, I was not impressed with this tart.
Sylvia Ejike
[email protected]The custard was a bit runny.
Arshad Mehmood675
[email protected]The crust was a bit dry.
Jordany Jimenez
[email protected]This tart was a bit too sweet for my taste.
Koofi Kadha
[email protected]I highly recommend this recipe!
Syed jani Shah
[email protected]This tart is perfect for a special occasion.
Shipon islan499
[email protected]The crust is flaky and buttery, and the custard is smooth and creamy.
Bayram Msalmi
[email protected]I love the combination of raisins and custard.
Ron Weasley
[email protected]This tart is a labor of love, but it's worth it.
Unam Mahlathi
[email protected]A classic dessert that never disappoints.
Marry Jibrige
[email protected]Easy to make and so delicious!
Asad Rehmani
[email protected]This tart is perfect for a special occasion. It's elegant and delicious, and it always impresses my guests.
Fun Funny
[email protected]The tart was a little dry, but the flavor was still good. I think I'll try adding a bit more butter to the crust next time.
Irineo Amaya
[email protected]This was my first time making a raisin tart and it turned out great! I followed the recipe exactly and it was easy to follow. The tart was delicious and everyone loved it.
Siphokazi Hlope
[email protected]This tart was a bit too sweet for my taste, but I still enjoyed it. The crust was perfectly flaky and the custard filling was smooth and creamy. Next time, I'll try using a different type of fruit, maybe something a little more tart.
MUMSY PERUMAL
[email protected]I've made this tart several times now and it's always a hit! My friends and family love the gooey center and the crispy crust. I usually add a dollop of whipped cream on top, which takes it to the next level.
Bodie G
[email protected]This raisin tart was a delightful treat! The combination of the sweet raisins, the creamy custard filling, and the flaky crust was simply irresistible. I especially loved the hint of cinnamon and nutmeg in the custard, which added a warm and inviting