|=== RAISIN CUSTARD ===|
|1½ tablespoon||Dark rum|
|3 cups||Half-and-half or milk|
|1||Vanilla bean - (to 2); slit lengthwise|
|6||Egg yolks; room temperature|
|½ cup||All-purpose flour|
|=== HOT BUTTERED RUM SAUCE ===|
|1 cup||Brown sugar|
|½ cup||Dark rum|
|½ cup||Heavy cream|
|2 ounces||Chilled unsalted butter - (1/4 stick); chopped|
|=== BASIC TART CRUST ===|
|4 ounces||Room temperature unsalted butter -; (1|
|1||Stick ); chopped|
|¼ cup||Heavy cream; half-and-half or milk|
|1¼ cup||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 ¼ 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 ½ 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 ¾ 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 ⅕ 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.
Source: "CHEF DU JOUR - (Show # DJ-9355) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-31-1999 by Joe Comiskey - joecomiskey@..."
Recipe by: Michel Richard
Converted by MM_Buster v2.0l.
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