raisin tart

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 eggs

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