Raisin Tart with Sour-Cream Sauce

Raisin Tart with Sour-Cream Sauce Recipe from Malawi

Region / culture: Malawi | Preparation time: 15 minutes | Cooking time: 40 minutes | Servings: 8

Introduction

Raisin Tart with Sour-Cream Sauce is a delicious and decadent dessert that is perfect for any occasion. The combination of sweet raisins, crunchy walnuts, and tangy sour cream creates a unique and flavorful treat that will satisfy any sweet tooth.

History

This recipe has been passed down through generations in many families, originating from Eastern European cuisine. Raisins have long been a popular ingredient in desserts due to their natural sweetness and chewy texture. The addition of sour cream sauce adds a creamy and tangy element that complements the richness of the tart perfectly.

Ingredients

2 eggs
0.5 cup sugar
1 cup sour cream
0.25 cup whole milk
1 cup raisins
0.5 cup finely chopped walnuts
2 tbsp finely chopped citron
1 tsp lemon zest
0.5 tsp ground nutmeg
1 baked short-crust pie shell
1 pt (473 ml) sour cream
2 egg yolks
0.5 cup sugar
3 tbsp Van der Hum tangerine liqueur

How to prepare

Preheat the oven to 350°F (177°C).
In a large bowl, beat the eggs and sugar together for 3 – 4 minutes, until a ribbon forms.
Beat in the sour cream and milk.
Stir in the raisins, walnuts, citron, lemon zest, and nutmeg.
Pour the mixture into the pie shell, spreading it evenly.
Bake for 35 – 40 minutes.
The filling should be golden brown, and a knife inserted in the center should come out clean.
Allow the tart to cool.
Meanwhile, prepare the sour cream sauce.
Beat the sour cream in a bowl until smooth.
Beat in the egg yolks one at a time, then gradually add the sugar.
Beat in the liqueur.
Taste for sweetness.
Refrigerate the sauce until ready to use.

Variations

Substitute the raisins with dried cranberries or apricots for a different flavor profile.
Add a sprinkle of cinnamon or cardamom to the filling for a warm and spicy twist.
Drizzle the tart with melted chocolate or caramel sauce for an extra decadent touch.

Cooking Tips & Tricks

Make sure to beat the eggs and sugar until a ribbon forms to ensure a light and fluffy texture.

- Be careful not to overmix the filling to avoid a dense and heavy tart.

- Allow the tart to cool completely before serving to allow the flavors to meld together.

- The sour cream sauce can be made ahead of time and refrigerated until ready to use.

Serving Suggestions

Serve the Raisin Tart with Sour-Cream Sauce warm or at room temperature with a dollop of the sour cream sauce on top. It pairs well with a cup of coffee or tea.

Cooking Techniques

Beating the eggs and sugar until a ribbon forms helps to incorporate air into the mixture, resulting in a light and fluffy texture.

- Baking the tart at a lower temperature ensures that the filling cooks evenly without burning.

Ingredient Substitutions

If you don't have citron, you can use candied orange or lemon peel instead.

- Instead of tangerine liqueur, you can use orange juice or rum for a different flavor.

Make Ahead Tips

The sour cream sauce can be made ahead of time and refrigerated for up to 3 days. The tart can be baked ahead of time and stored in an airtight container at room temperature for up to 2 days.

Presentation Ideas

Serve the Raisin Tart with Sour-Cream Sauce on a decorative platter garnished with fresh mint leaves or a sprinkle of powdered sugar. You can also drizzle the sour cream sauce in a decorative pattern on top of the tart.

Pairing Recommendations

Pair the Raisin Tart with Sour-Cream Sauce with a glass of dessert wine, such as a sweet Riesling or Moscato. It also pairs well with a scoop of vanilla ice cream or whipped cream on the side.

Storage and Reheating Instructions

Store any leftover Raisin Tart with Sour-Cream Sauce in an airtight container in the refrigerator for up to 3 days. To reheat, place the tart in a preheated oven at 350°F (177°C) for 10-15 minutes, or until warmed through.

Nutrition Information

Calories per serving

Each serving of Raisin Tart with Sour-Cream Sauce contains approximately 350 calories.

Carbohydrates

Each serving of Raisin Tart with Sour-Cream Sauce contains approximately 40 grams of carbohydrates.

Fats

Each serving of Raisin Tart with Sour-Cream Sauce contains approximately 20 grams of fats.

Proteins

Each serving of Raisin Tart with Sour-Cream Sauce contains approximately 6 grams of proteins.

Vitamins and minerals

Raisins are a good source of vitamins and minerals, including iron, potassium, and vitamin C.

Alergens

This recipe contains eggs, nuts, and dairy (sour cream), which may be allergens for some individuals.

Summary

Raisin Tart with Sour-Cream Sauce is a rich and indulgent dessert that is high in carbohydrates and fats. It is best enjoyed in moderation as a special treat.

Summary

Raisin Tart with Sour-Cream Sauce is a delightful dessert that combines the sweetness of raisins with the tanginess of sour cream. With a rich and creamy filling encased in a flaky pie crust, this tart is sure to be a hit at any gathering. Enjoy it warm or at room temperature with a dollop of the luscious sour cream sauce on top.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Raisin Tart with Sour-Cream Sauce. It was a warm summer day, and I was visiting my dear friend Martha in her quaint little kitchen. Martha was known for her delicious baking, and she had a knack for creating the most mouthwatering desserts. As soon as I walked in, I could smell the sweet aroma of freshly baked goods wafting through the air.

Martha greeted me with a warm smile and a hug, and then she handed me a piece of her newest creation – a Raisin Tart with Sour-Cream Sauce. As soon as I took a bite, I knew I had to have the recipe. The tart was perfectly sweet, with plump raisins bursting with flavor, and the tangy sour cream sauce added the perfect touch of creaminess.

I begged Martha for the recipe, and she laughed and told me it was a family secret that had been passed down for generations. But she saw the longing in my eyes, and she relented, promising to teach me how to make it the next time I visited.

True to her word, Martha invited me back a few weeks later for a baking lesson. We spent the entire afternoon in her cozy kitchen, mixing and rolling dough, filling it with the sweet raisin filling, and topping it off with the creamy sour cream sauce. Martha was patient and kind, guiding me through each step with ease. As the tart baked in the oven, the kitchen filled with the irresistible scent of warm spices and sweet raisins.

When the tart was finally ready, Martha cut us each a slice and we sat down at her kitchen table to enjoy our creation. As we savored each bite, Martha shared with me the story behind the recipe. She told me that her grandmother had learned to make the tart from a dear friend who had immigrated from Hungary many years ago. The recipe had been passed down through the generations, with each family adding their own unique touch to it.

I was touched by the history and tradition behind the recipe, and I knew that I had to continue the legacy by making the tart for my own family. Martha gifted me a handwritten copy of the recipe, complete with all her tips and tricks for making it just right. I left her house that day feeling inspired and grateful for her generosity.

Over the years, I have made the Raisin Tart with Sour-Cream Sauce countless times, each time bringing a smile to the faces of my loved ones. I have shared the recipe with friends and family, passing down the tradition just as Martha had done for me. Every time I bake the tart, I am reminded of that sunny afternoon in Martha's kitchen, and I am filled with gratitude for the friendship and the delicious recipe that she shared with me.

Now, as I stand in my own kitchen, rolling out the dough and filling it with plump raisins, I can't help but feel a sense of pride and joy. The Raisin Tart with Sour-Cream Sauce has become a staple in my family, a symbol of love and connection that transcends generations. And as I take a bite of the sweet, tangy tart, I am grateful for the memories and the friendships that have brought this recipe into my life.