=== RAISIN CUSTARD ===
3/4 c Raisins
1 1/2 tb Dark rum
3 c Half-and-half or milk
1 pn Salt
1/4 c Sugar
1 Vanilla bean – (to 2); slit
-lengthwise
6 Egg yolks; room temperature
1/2 c Sugar
1/2 c All-purpose flour
=== HOT BUTTERED RUM SAUCE
-===
1 c Brown sugar
1/2 c Dark rum
1/2 c Heavy cream
2 oz Chilled unsalted butter –
-(1/4 stick); chopped
=== BASIC TART CRUST ===
4 oz Room temperature unsalted
-butter -; (1
1 Stick ); chopped
1 pn Salt
2 tb Sugar
1/4 c Heavy cream; half-and-half
-or milk
1 1/4 c All-purpose flour
1 Egg; blended with fork
For the Raisin Custard, soak the raisins in the rum in a small bowl at room
temperature for at least 4 hours or overnight, stirring occasionally.
Place the milk, salt and 1/4 cup sugar in a heavy, large 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. Discard the beans (or wash, dry and reserve them for another
use). Beat the yolks and 1/2 cup sugar using an electric mixer until thick
and pale lemon in color. Mix in the flour. Reheat the milk mixture and
gradually beat it into the yolks. Return the mixture to the saucepan. Whisk
over medium-high heat until the mixture comes to a boil and becomes very
thick. Reduce heat to medium-low and whisk until smooth, for about 2 to 3
minutes. Stir in the raisins with the rum. Press a sheet of plastic wrap
onto the custard so a crust doesn’t form. (This can be prepared ahead,
cooled, covered and set aside at cool room temperature for several hours or
refrigerated overnight. Bring to room temperature before filling tart.) For
the Hot Buttered Rum Sauce, stir the brown sugar in a heavy small saucepan
over medium heat until melted and smooth. Pour in the rum and cream and
simmer, stirring until the sauce is smooth, thickened and reduced to about
3/4 cup. Whisk in the butter until melted. (This can be prepared ahead,
cooled, covered and set aside at cool room temperature for several hours or
refrigerated overnight.) For the Basic Tart Crust dough, cream the butter
using an electric mixer. Beat in the salt and sugar. Stir in the cream and
1/5 of the 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 1 day ahead.) To form the crust, butter a
10-inch tart pan with a removable bottom. Roll the dough out between 2
large sheets of plastic wrap into an 11-inch circle. Remove the top sheet
of plastic. Invert into the prepared pan. Trim and finish the edges. Cover
and refrigerate for at least 1 hour. To bake, 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, for about 15
minutes. Remove the beans and paper. Prick the bottom of the crust so it
does not puff. Continue baking until well browned, for 10 to 15 minutes.
Fill the tart with the custard and smooth the top with a spatula. Brush
with the egg. Return to the oven and bake until the custard is well
browned, for 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. Stir the rum sauce over medium-high
heat to rewarm. Ladle over tarts. Serve immediately. This recipe yields 6
to 8 servings.
Yields
6 servings