Serves 8 but I always make double – Recipe provided by Jennie Hussey
“I hope that you try these tarts as they are lovely but they are not good for the waist line.”
Ingredients
8 x 12 cm discs rolled puff pastry
1 cup raisins soaked overnight or longer in Pfeiffer Rutherglen Muscat
2 whole eggs
100gm castor sugar
250ml thicken cream (35% fat)
zest and juice of 1 lemon
½ teaspoon cinnamon
½ teaspoon nutmeg
icing sugar for over the top of baked tarts
Method
Heat oven to 190c
Place pastry in greased tartlet moulds. Drain the raisins and drink the Muscat. Place tablespoon raisins in bottom of tartlet spread well.
Beak eggs in bowl, whisk well with remaining ingredients (except icing sugar). Pour mixture over raisins. Bake in oven 12 min or until set.
Serve hot or luke warm dredged in icing sugar and some nice double cream. Jennie says this goes nicely with our Pfeiffer Pfizz Sparkling Red.
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