Preparation time
30 mins to 1 hour
Cooking time
1 to 2 hours
Serves
Serves 8–10
Dietary
Vegetarian

From Saturday Kitchen
Ingredients
For the pastry
- 60g/2¼oz butter, at room temperature
- 1 free-range egg yolk
- 30g/1oz icing sugar
- 90g/3¼oz plain flour
For the filling
- 160g/5¾oz caster sugar
- 1 vanilla pod, seeds removed and pod discard
- 3 free-range egg, yolks and whites seperated
- 500g/1lb 2oz fromage frais
- 100g/3½oz crème fraîche
To serve
- 100g/3½oz raisins
- 150ml/5fl oz kirsch eau de vie
Method
To make the pastry, blitz the butter, egg yolk and sugar together to a paste. Briefly blitz in the flour, then tip onto the work surface and gently bring together to form a dough. Roll out to fit the base of a 24cm/9½in springform round cake tin. Chill in the fridge for 30 minutes.
Preheat the oven to 200C/180C Fan/Gas 6. Wrap the base of the tart tin in a double layer of kitchen foil to make it watertight. Prick the base all over and bake for 15–20 minutes. Set aside to cool.
Reduce the oven temperature to 170C/150C Fan/Gas 3.
To make the filling, beat the sugar, vanilla and egg yolks together in a large bowl for a few minutes, followed by the fromage frais and crème fraîche. Whisk the egg whites to stiff peaks and fold through the mixture. Tip into the tart tin.
Half-fill a roasting tin with boiling water to make a bain-marie. Bake in the bain marie for 40–60 minutes until just set.
Warm the raisins and kirsch in a small saucepan but do not boil. Leave to steep for at least an hour.
Serve the tart in slices with the soaked raisins over the top.