RUM AND RAISIN TART

RUM AND RAISIN TART
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/04/rum-and-raisin-tart.html

For the topping
6 amaretti cookies (about 1 ounce)
3 tablespoons toasted almonds
3 tablespoons packed brown sugar
1/8 teaspoon salt
1 tablespoon butter, cold

For the filling
2/3 cup raisins (preferably the moist baking version)
2 tablespoons dark rum
3 eggs
1 cup granulated sugar
1/2 cup flour
1 1/2 teaspoon vanilla extract
3/4 cup (1 1/2 sticks) butter

Finishing the tart
 (9-inch) Press-In Crust, partially baked
Powdered sugar (icing sugar)

1. Make the topping. Place cookies, almonds, brown sugar and salt in the bowl of a food processor. Process until large crumbs form.

2. Cut the butter into several pieces and add to the bowl. Process to make crumbs. Set aside.

3. Make the filling. Preheat oven to 350 degrees. If using the dry version of raisins, combine the raisins and rum in a small bowl. Cover with film and microwave briefly to heat. Set aside while making the rest of the filling.

4. Mix the eggs, sugar, flour and vanilla with the paddle attachment of a mixer. Set aside.

5. Place the butter in a small pan. Bring to a boil. Boil gently until the butter turns a medium brown. Remove from the heat and immediately whisk into the egg batter.

6. Stir in the raisins and rum and pour into the shell. Sprinkle with topping. Bake for 20 to 25 minutes until set. Cool and dust with powdered sugar before serving.*stltoday*

RUM EN ROSYNE YSKASTERT
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/04/rum-and-raisin-tart.html
250ml kookwater
420ml pitlose rosyne
250ml room
397g Caramel Treat (kondensmelk)
3ml vaniele geursel
8ml rumgeursel
200g Tennis beskuitjies (1 pakkie)

Metode:
Giet die kookwater oor die rosyne en laat dit 15 minute lank week.
Klits die room styf.
Voeg die Caramel Treat, vanielje en rumgeursel by en klits weer goed.
Dreineer die rosyne, voeg dit by die kondensmelkmengsel en meng dit goed deur met ‘n houtlepel.
Rangskik ‘n laag Tennisbeskuitjies op die boom van ‘n vierkantige tertbord van 220mm x 220mm, wat liggies met botter gesmeer is.
Skep ‘n laag rosynemengsel bo-op die beskuitjies.
Herhaal die lae en eindig met ‘n laag rosyntjiemengsel.
Verkrummel ‘n paar beskuitjies en strooi dit bo-oor.
Verkoel die tert 2-3 ure lank in die yskas of totdat die vulsel gestol het.