INGREDIENTS

INSTRUCTIONS

For the Raisin Custard, soak the raisins in the rum in a small bowl  at
room temperature for at least 4 hours or overnight, stirring
occasionally.  Place the milk, salt and 1/4 cup sugar in a heavy, large
saucepan.  Scrape the seeds from the vanilla beans into the mixture,
add the  beans and bring to a boil over medium-high heat. Remove from
the heat  and let the vanilla beans steep for at least 1 hour or until
the  mixture cools to room temperature. Discard the beans (or wash, dry
and reserve them for another use). Beat the yolks and 1/2 cup sugar
using an electric mixer until thick and pale lemon in color. Mix in
the flour. Reheat the milk mixture and gradually beat it into the
yolks. Return the mixture to the saucepan. Whisk over medium-high  heat
until the mixture comes to a boil and becomes very thick. Reduce  heat
to medium-low and whisk until smooth, for about 2 to 3 minutes.  Stir
in the raisins with the rum. Press a sheet of plastic wrap onto  the
custard so a crust doesn't form. (This can be prepared ahead,  cooled,
covered and set aside at cool room temperature for several  hours or
refrigerated overnight. Bring to room temperature before  filling
tart.) For the Hot Buttered Rum Sauce, stir the brown sugar  in a heavy
small saucepan over medium heat until melted and smooth.  Pour in the
rum and cream and simmer, stirring until the sauce is  smooth,
thickened and reduced to about 3/4 cup. Whisk in the butter  until
melted. (This can be prepared ahead, cooled, covered and set  aside at
cool room temperature for several hours or refrigerated  overnight.)
For the Basic Tart Crust dough, cream the butter using an  electric
mixer. Beat in the salt and sugar. Stir in the cream and 1/5  of the
flour. Add the remaining flour, mixing with your fingertips or  a fork
until the ingredients are combined. Turn the dough out onto a  piece of
plastic wrap and shape into a flat disk. Wrap and  refrigerate for at
least 1 hour. (This can be prepared 1 day ahead.)  To form the crust,
butter a 10-inch tart pan with a removable bottom.  Roll the dough out
between 2 large sheets of plastic wrap into an  11-inch circle. Remove
the top sheet of plastic. Invert into the  prepared pan. Trim and
finish the edges. Cover and refrigerate for at  least 1 hour. To bake,
preheat the oven to 350 degrees. Line the tart  with parchment paper or
aluminum foil and fill with beans or pie  weights. Bake until the crust
is firm and set, for about 15 minutes.  Remove the beans and paper.
Prick the bottom of the crust so it does  not puff. Continue baking
until well browned, for 10 to 15 minutes.  Fill the tart with the
custard and smooth the top with a spatula.  Brush with the egg. Return
to the oven and bake until the custard is  well browned, for 20 to 25
minutes. Cool in the tart pan on a rack  for 3 to 4 hours. To serve,
remove the outer ring of the tart pan.  Cut 6 to 8 wedges and transfer
them to dessert plates. Stir the rum  sauce over medium-high heat to
rewarm. Ladle over tarts. Serve  immediately. This recipe yields 6 to 8
servings.  Source: "CHEF DU JOUR - (Show # DJ-9355) - from the TV FOOD
NETWORK"  S(Formatted for MC5): "07-31-1999 by Joe Comiskey -
joecomiskey@netzero.net"  Recipe by: Michel Richard  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1055
Calories From Fat: 499
Total Fat: 56.7g
Cholesterol: 332.5mg
Sodium: 193.7mg
Potassium: 469.4mg
Carbohydrates: 116.7g
Fiber: 1.7g
Sugar: 83.5g
Protein: 12.2g