This delicious tart recipe originally came from Logan Brown restaurant in Wellington. The chef’s mothers favourite “pud” was part of a very fancy dessert offering and everyone was asking for more – please try it !
1½ cups raisins
2/3 cup sugar
1 cup sour cream
2 Tsp lemon zest
1 Tsp cinnamon
½ Tsp nutmeg
25cm sweet short pastry line tart tin
Place the raisins in a pot with cold water, bring to the boil covered. Simmer gently for 5 mins. Drain and reserve.
Into a bowl combine the eggs, sugar, sour cream, zest, cinnamon and nutmeg. Add the drained fruit and pour into the pastry shell.
Place in a 175degC fan bake oven for 35 mins.
Serve warm with softly whipped cream.
- Please note this is not a high tart. Dress with a sprinkle of icing sugar. It should be slightly coloured when fully baked.
* You can make this ahead – just place in the oven to slightly warm before serving