Pedro Ximénez Sherry and Raisin Tart
Pedro Ximénez is a rich Spanish sherry,
also known as PX. It can be substituted here with a sweet Marsala wine.
Pedro
Ximénez Sherry and Raisin Tart
Ingredients
Pastry
·
5/3 cups plain flour
·
½ teaspoon sea salt
·
¾ cup icing sugar, sifted
·
110 grams butter, diced and chilled
·
1 egg yolk
·
2-3 tablespoons chilled water
·
26 cm tart tin with a removable base
Filling
·
¼ cup Pedro Ximénez sherry
·
1 cup large raisins
·
3 eggs plus 2 egg yolks
·
½ cup caster sugar
·
400 ml cream
To serve
·
1 cup cream
·
2 tablespoons Pedro
·
Ximénez sherry
Recipe
Pastry:
1. Put the flour, salt, icing sugar and butter in a food processor and
pulse to coarse crumbs. Combine the egg yolk and 2 tablespoons of the water and
add, pulsing until the dough just starts to come together. Add the extra water
only if necessary.
2. Tip onto a large piece of plastic wrap and bring the dough together
to form a flat disc. Wrap and chill until firm.
3. Preheat the oven to 200˚C.
4. Roll the pastry out on a lightly floured bench and line the tart
tin. Refrigerate or freeze until firm. Bake the tart blind (see below) for 20
minutes, then remove the baking beans and paper. Reduce the oven to 175˚C and
bake for a further 5 minutes or until the pastry is lightly golden and dry.
Cool.
Filling:
1. Put the sherry and raisins in a small saucepan and bring to the
boil. Cool.
2. Whisk the eggs, egg yolks and the caster sugar in a bowl then stir
in the cream. Add the raisins and sherry. Pour the filling into the tart case
and gently distribute the raisins. Bake for 30-35 minutes until the top is
golden and the filling is just set. Cool the tart in the tin.
To serve:
Whisk the cream and sherry to soft peaks and place in a serving bowl. Remove
the tart from the tin and lightly dust the edges with icing sugar.
