Rum and Raisin Pie
Description
The recipe won't take much time. Place the dough on a lightly floured surface. Roll it into a 30 cm circle about 6 mm thick. Transfer the dough to a 22 cm pan, trim the edges. Chill the dough in the refrigerator for about 30 minutes. Preheat the oven to 200°C. Bake until the edges begin to turn golden, about 15 minutes. Reduce the oven temperature to 190°C. Continue baking until pale golden, 15 to 20 minutes more. Let cool on a wire rack. Bring 3 cups of cream to a boil in a medium saucepan. Remove from heat. Meanwhile, whisk together granulated sugar, eggs, egg yolks, and salt in a bowl. Slowly pour in the hot cream, whisking constantly. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens, 10 to 12 minutes. Stir in rum. Remove from heat and set aside. Arrange raisins in an even layer over the cooled tart. Carefully pour the hot custard over the top. Bake for 25 to 30 minutes. Let cool on a wire rack. Before serving, combine the remaining 2/3 cup cream and sugar in a bowl and whip with a mixer at high speed. Serve the tart with whipped cream. The tart can be stored in the refrigerator for up to 3 days. The pastry is ready. Serve at the table.