Famous Recipes - South African Raisin Tart with Sour Cream Sauce

The cooking of South Africa shows British, Dutch, African, Indonesian, Malaysia, and Indian influences, so it's hard to say exactly where this sweet pie came from. Regardless of its provenance, I think you'll like it.

South African Raisin Tart with Sour Cream Sauce

Note: The sauce for this pie contains uncooked eggs, so if salmonella contamination is a concern to you, please skip this recipe.

2 eggs 1/2 cup (125 ml) brown sugar 1 cup (250 ml) sour cream 1/4 cup (60 ml) milk 1 cup (250 ml) raisins 1/2 cup (125 ml) finely chopped walnuts 2 Tbs (30 ml) finely chopped citron 1 tsp (5 ml) lemon zest 1/2 tsp (2 ml) ground nutmeg 1 pre-baked pastry pie shell

For the sauce: 2 cups (500 ml) sour cream 2 egg yolks 1/2 cup (125 ml) sugar 3 Tbs (45 ml) brandy or liqueur of your choice (optional)

Beat the eggs and sugar until a ribbon forms. Beat in the sour cream and milk. Stir in the remaining ingredients and pour into the baked pie shell. Bake in a preheated 350F (180C) oven until a knife inserted in the center comes out clean, 30 to 40 minutes.

To make the sauce, beat the egg yolks into the sour cream one at a time. Add the sugar gradually while beating, and stir in the optional liqueur. Refrigerate until ready to serve. Serves 6 to 8.

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