Name: Raisin tart
Yield: 0 serving
Cuisine: Bake
Ingredients: 500.00 ml flour cake; 1.00 ml salt; 125.00 g butter frozen, cubed; 2.00 eggs extra-large; 15.00 ml water cold; 5.00 ml lemon juice; 250.00 ml sugar; 80.00 ml flour cake; 250.00 ml raisins seedless; 1.00 lemon juice only; 250.00 ml water boiled; nutmeg ground, pinch; salt pinch; 2.00 eggs just the yolks; 5.00 ml butter

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Ingredients (15)

SHORTCRUST

500.00 ml	flour — cake
1.00 ml	salt
125.00 g	butter — frozen, cubed
2.00	eggs — extra-large
15.00 ml	water — cold
5.00 ml	lemon juice

FILLING

250.00 ml	sugar
80.00 ml	flour — cake
250.00 ml	raisins — seedless
1.00	lemon — juice only
250.00 ml	water — boiled
	nutmeg — ground, pinch
	salt — pinch
2.00	eggs — just the yolks
5.00 ml	butter

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Method:

Preheat the oven to 200 ºC (400 ºF). Spray a 23 cm tart dish with non-stick spray. Mix the cake flour and salt together in a food processor. Add the butter and process until the mixture resembles breadcrumbs. Mix the remaining ingredients and add a little at a time to the mixture in the processor until the dough forms a ball. Remove the dough from the processor, compress the ball and wrap in clingwrap. Chill for about 1 hour. Halve the ball and line a tart dish with one half. Chill the other half.
Mix the sugar and cake flour for the filling together. Add the raisins, lemon juice and boiling water and mix well. Heat while stirring continually until the mixture thickens and is cooked. Cool slightly. Add the remaining ingredients and pour into the tart crust. Grate the chilled dough over the tart and bake for 25 to 30 minutes or until the top crust browns. Cool and serve with cream or ice cream.
Makes a medium tart.