12/3 cups plain flour
½ teaspoon sea salt
¾ cup icing sugar, sifted
110 grams butter, diced and chilled
1 egg yolk
2-3 tablespoons chilled water
26 cm tart tin with a removable base
¼ cup Pedro Ximénez sherry
1 cup large raisins
3 eggs plus 2 egg yolks
½ cup caster sugar
400 ml cream
1 cup cream
2 tablespoons Pedro Ximénez sherry
Pastry: Put the flour, salt, icing sugar and butter in a food processor and pulse to coarse crumbs. Combine the egg yolk and 2 tablespoons of the water and add, pulsing again until the dough just starts to come together. Add the extra water only if necessary.
Tip onto a large piece of plastic wrap and bring the dough together to form a flat disc. Wrap and chill until firm.
Preheat the oven to 200˚C.
Roll the pastry out on a lightly floured bench and line the tart tin. Refrigerate or freeze until firm. Bake the tart blind for 20 minutes, then remove the baking beans and paper. Reduce the oven to 175˚C and bake for a further 5 minutes or until the pastry is lightly golden and dry. Cool.
Filling: Put the sherry and raisins in a small saucepan and bring to the boil. Cool.
Whisk the eggs, egg yolks and the caster sugar in a bowl then stir in the cream. Add the raisins and sherry. Pour the filling into the tart case and gently distribute the raisins. Bake for 30-35 minutes until the top is golden and the filling is just set. Cool the tart in the tin.
To serve: Whisk the cream and sherry to soft peaks and place in a serving bowl. Remove the tart from the tin and lightly dust the edges with icing sugar.
To bake blind: line a prepared pastry case with baking paper and fill with pie weights or dried beans. The beans support the pastry as it cooks. Bake in a preheated 190˚C - 200˚C oven for up to 20 minutes before removing the paper and weights. The shell should now have taken form. Return to the oven for the time specified in the recipe.