“If you try to do too much you will not achieve anything.”
A Silken Slice of Heaven Drizzled with Ambrosia
Normally as the new year approaches and resolutions are being planned I adhere to my belief in Kaizen which is the mantra of constant and never ending improvement. This year however I’m getting a bit more specific. I’m going to TRY to make multitasking a thing of the past. Truly live in the moment and complete one thing at a time.
I’m not going to lie, this recipe requires concentration. It’s not hard, but there are a lot of steps and I STRONGLY encourage you to read through the recipe in its entirety and plan your time accordingly.
A very good way to make it simple is to get a few of the steps done ahead of time. For example, soak your raisins over night. Just get that right off your plate. Also, make the rum sauce the day before. It takes way longer to thicken than you think it will and it can be a little tedious when you’re also trying to blind bake your crust AND make a custard. Do yourself a favour and create a little zen by doing ahead what you can.
Let me tell you what NOT to do… (aka, do as I say not as I do… or did)
DO NOT have a long and important phone call with a friend going through a tough time while you’re cooking. One is gonna give and it really can’t be your friend. It’s the custard that will suffer… it’s a fact and I speak from first hand knowledge.
DO NOT try making it while also trying to write a book review for a truly amazing novel that you want to get the wording just right so that everyone (author included) recognizes just how very much you enjoyed the novel (The Nix by Nathan Hill btw! Seriously read it!!)
DO NOT start making this recipe if you haven’t read the recipe through and planned your time accordingly. Say for example you’re heading downtown for a dinner reservation and would like to tidy yourself up a teensy bit instead of arriving with flour in your hair and evidence that you may have been sampling the Hot Buttered Rum Sauce on your chin .
Have I made my point quite clearly enough? I screwed this up EPICALLY the first time, I mean literally everything that could have gone wrong did. It was however not the tart’s fault one bit…it was all me and my darn multi-tasking ways.
…and what is with me and the amount of tarts on the blog lately?
Wine Pairing: (if you’re so inclined!)
PS. This recipe is cut from a magazine approximately 15 years ago I had saved to one day make… I don’t remember the magazine and so cannot quote the original source. I have changed only a few things from it’s original printing in hopes of making your life a little easier.
Enjoy & Namaste!
- 1 disc of Foolproof pastry recipe
- FOR THE SAUCE:
- ½ cup light brown sugar
- ½ cup heavy cream
- ½ cup dark rum
- 2 TBSP unsalted butter, cut into chunks
- FOR THE TART:
- 1 9" pie or tart shell pre baked
- ¾ cup raisins
- 2 TBSP dark rum
- 3 cups half and half
- pinch of salt
- ¼ cup white sugar
- 2 tsp pure vanilla extract
- 6 large egg yolks
- ½ cup white sugar
- ½ cup AP flour
- 1 large egg lightly beaten
- FOR THE CRUST:
- Roll out 1 disc of Foolproof pastry and fit gently into 9" pie plate or tart tin. Pop into the fridge for an hour or so to allow the gluten to relax before blind baking.
- Preheat oven to 350°
- Line with parcment and fill with beans or baking stones
- Bake for 20 mins or so then remove parchment and stones.
- Poke the bottom of the crust and continue baking for another 15 mins or so until nicely golden
- FOR THE SAUCE:
- Combine sugar and cream in a small saucepan over medium heat until sugar is dissolved. You can tell when this has occurred by rubbing a tiny bit between your fingers. It should feel completely smooth with no grainy bits.
- Add rum and simmer until the sauce is smooth, thickened and reduced.
- Add butter chunks stirring to melt
- Remove from heat and cool at room temp.
- Sauce can be made ahead and stored covered in the fridge.
- FOR THE FILLING:
- Place raisins and 2 TBSP rum into a small bowl to soak for a few hours or overnight
- Combine half and half salt, ¼ cup white sugar and vanilla in a saucepan and stirring very frequently bring to a boil. Remove from heat.
- In a mixer combine egg yolks and ½ cup sugar until pale lemon in colour and thickened.
- Mix in the flour.
- VERY GRADUALLY add the half and half mixture to the egg yolks.
- Add rum soaked raisins.
- Return mixture to heat whisking over medium high heat until the mixture comes to a boil. When the mixture becomes lumpy, reduce to minimum and continue whisking until it becomes smooth again (about 2 minutes)
- Heat oven to 400°
- Fill pre baked crust with custard and smooth top. Brush with lightly beaten egg and bake until top is a lovely dark golden brown, about 25 minutes.
- Cool completely before cutting.
- Serve with Hot BUttered Rum Sauce