Rum Raisin Tart

Another Martha-inspired creation. This was the dessert we brought to Thanksgiving this year and it was a big hit! Completely decadent but seemingly light, like creme brulee with a crust. We made it a day ahead and refrigerated it, though we made sure to eat it at room temperature.

Pate Brisee

1 1/4 cup flour

1 tsp salt

2 sticks unsalted butter, cut into pieces

cold water

Place flour, salt and butter in the food processor, or knead by hand. Gradually add water until dough holds together without being sticky. Refrigerate 30 minutes.

Pre-heat oven to 400 degrees.

Roll out on a floured surface. Line a 10-inch buttered tart pan with dough. Pierce a few times with a fork. Trim the edges. Line with parchment and fill with pie weights or dried beans.

Pre-bake the shell until edges start to turn golden, about 15 minutes.

remove pie weights and parchment. Reduce heat to 375 degrees and bake another 15 minutes.

Filling

3 cups heavy cream

2/3 cup sugar

4 (organic, free-range) eggs and 2 egg yolks

1/4 tsp salt

1 cup dark rum

1/2 cup raisins

In a small bowl, pour 1/2 cup of rum over raisins and let soak (the longer the better, perhaps even overnight, if you think of it in time).

Heat the cream until it is almost boiling. Remove from heat. Whisk the egg yolks, and while you are whisking, add the sugar and salt. Pour hot cream onto the egg mixture slowly, whisking constantly. Return everything to the saucepan, over low heat. Stir constantly with a whisk to prevent lumps. When the mixture is thick enough to coat the back of a wooden spoon, stir in the remaining rum. Remove from heat.

Arrange raisins in the bottom of the pie crust. Pour hot custard on top. Bake until the center is set, about 20-25 minutes. Let cool.

Just before serving, sprinkle an even layer of granulated sugar on the custard and caramelize with a chef's torch or under the broiler (the latter is more risky because you can easily burn the crust and the sugar).