Rich raisin and brandy tart with chocolate crust

Recipe from: 8/20/1998 12:00:00 AM
Ingredients 14
Servings 0
Time

Ingredients

  • CRUST
  • 500
    ml
    cake flour
  • 125
    ml
    cocoa
  • 2
    ml
    salt
  • 220
    ml
    soft brown sugar
  • 220
    g
    butter
  • 30
    ml
    water
  • 15
    ml
    extra brown sugar (for sprinkling on top)
  • FILLING
  • 100
    g
    butter
  • 125
    ml
    white sugar
  • 30
    ml
    brandy
  • 250
    ml
    seedless raisins
  • 1
    grated rind of a large orange
 

Method

40 min
 
Preheat the oven to 180 ºC and spray a 23 cm round pie plate with non-stick spray or butter well. Sift the dry ingredients together and add the sugar. Grate in the butter and rub in until the mixture resembles fine breadcrumbs. Add just enough cold water to form a soft, non-sticky dough and leave for 15 minutes. Divide the dough in half. Press the one half into the pie plate, ensuring it is uniformly spread. Chill the remaining half. Melt the butter for the filling and stir in the sugar and brandy. Stir over low heat until the sugar begins to dissolve slightly and add the raisins and rind. Simmer the mixture very slowly for 2 minutes and cool slightly. Spoon the raisin mixture into the prepared pie plate, spreading evenly. Coarsely grate the remaining dough on top and sprinkle with extra brown sugar. Bake for 35-40 minutes until the crust is done and cool slightly. Serve with cream or vanilla ice cream. Makes 1 medium-sized tart.
 

Read more on: bake  |  fruit
 

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