Regional Recipe of the Quarter: Raisin Tart with Sour-Cream Sauce (South Africa)
Raisin Tart Ingredients
Preheat oven to 350 degrees. In a deep bowl, beat the eggs and sugar together with a wire whisk or an electric or rotary beater for 3 or 4 minutes, or until they are thick enough to fall from the beater in a slowly dissolving ribbon when it is lifted from the bowl. Beat in the sour cream and milk. Add the raisins, walnuts, lemon peel and nutmeg, and stir together gently but thoroughly.
Pour the raisin mixture into the pie shell, spreading it and smoothing the top with a spatula. Bake in the upper third of the oven for 35 to 40- minutes, or until the crust and filling are golden brown and a knife inserted into the center comes out clean. Cool the raisin tart to room temperature. Serve the tart accompanied by the sour-cream sauce, presented separately in a bowl or sauceboat.
Sour Cream Sauce Ingredients
To make the sauce, beat the sour cream in a deep bowl with a whisk or rotary beater until it is smooth. Beat in the egg yolks, one at a time. Beating constantly, add the sugar in a thin stream, then beat in the liqueur, a tablespoon at a time. Taste and add more sugar if desired. Cover the bowl tightly with plastic wrap or foil and refrigerate until ready to serve.
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