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Gallery Michel’s Raisin Tart Recipe Summary Servings: 7
Ingredients Ingredient Checklist 1 cup raisins 1 1/2 tablespoons dark rum 3 cups half-and-half Pinch of salt 3/4 cup sugar 1 to 2 vanilla beans, slit lengthwise 6 egg yolks 1/2 cup all-purpose flour Michel’s Basic Tart Crust 1 large egg, blended with a fork Michel’s Hot Buttered Rum Sauce
Variations Printed recipe calls for 3/4 cup raisins.
Gallery Michel’s Raisin Tart
Recipe Summary Servings: 7
Gallery
Michel's Raisin Tart
Michel’s Raisin Tart
Michel’s Raisin Tart
Recipe Summary Servings: 7
Recipe Summary
Servings: 7
Servings: 7
7
Ingredients
Ingredients
- 1 cup raisins 1 1/2 tablespoons dark rum 3 cups half-and-half Pinch of salt 3/4 cup sugar 1 to 2 vanilla beans, slit lengthwise 6 egg yolks 1/2 cup all-purpose flour Michel’s Basic Tart Crust 1 large egg, blended with a fork Michel’s Hot Buttered Rum Sauce
Directions
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.
Variations Printed recipe calls for 3/4 cup raisins.
Variations
Printed recipe calls for 3/4 cup raisins.
Reviews
Add Rating & Review 5 Ratings 5 star values: 1 4 star values: 0 3 star values: 4 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 5 Ratings 5 star values: 1 4 star values: 0 3 star values: 4 2 star values: 0 1 star values: 0
Add Rating & Review
5 Ratings 5 star values: 1 4 star values: 0 3 star values: 4 2 star values: 0 1 star values: 0
5 Ratings 5 star values: 1 4 star values: 0 3 star values: 4 2 star values: 0 1 star values: 0
5 Ratings 5 star values: 1 4 star values: 0 3 star values: 4 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 0 3 star values: 4 2 star values: 0 1 star values: 0
All Reviews for Michel’s Raisin Tart
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Michel’s Raisin Tart
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
