Duff Goldman shares a delicious holiday tart recipe

During the holiday season, the oven always seems to be on and the stand mixer constantly whirls. From holiday cookies to cakes to pie, it seems that a sweet treat is always on the table. For bakers who are looking for a new delicious holiday tart recipe, Duff Goldman is sharing an idea that uses an ingredient which is pantry staple.

This year, some holiday desserts might be off the menu. While there is much talk of ingredient shortages, the reality is that sometimes a new food can bring a little excitement to the table. Although there is always a place for the familiar, the reality is that a new dessert could spark a spirited conversation around the table.

Duff Goldman delights Food Network fans with his stunning cakes and his witty commentary. While that carefully conceived cake display is an amazing visual, the reality is that Goldman is an expert pastry chef. Under that layer of buttercream and fondant, the cake is really the star.

For the holiday season, Goldman partnered with Sunmaid Raisins. While many people throw a handful of raisins in their oatmeal or fold raisins into those oatmeal cookies, the reality is that raisins aren’t limited to just certain recipes. That sweetness can flavor some elevated desserts.

In this recipe, Duff’s Raisin Custard Tart, the holiday dessert uses re-hydrated raisin to bring sweetness in a different way. The combination of warm spices, raisins and custard makes a slice quite satisfying on a winter night. No matter the main course, this holiday tart will end the evening on a high note.

Here’s the holiday tart recipe from Duff Goldman.

Ingredients:

For the custard:

• 1 cup whole milk
• 3 ea. eggs
• 1/2 cup sugar
• Pinch of kosher salt
• 1 teaspoon almond extract
• 2 tablespoons of butter, melted
• Pinch of nutmeg
• 1/2 cup all-purpose flour

For the raisins:

• 2 cups port wine
• 1/4 cup sugar
• Pinch of kosher salt
• 1 teaspoon cinnamon
• 1 cup Sun-Maid raisins

Directions:

• In a pot, mix together the port, 1/4 cup of sugar, salt, and cinnamon. Heat on medium high until it simmers. Remove from the heat and stir in the Sun-Maid raisins. Cover with a towel and set aside.
• Pre-heat the oven to 325 degrees.
• In a bowl, whisk together the milk, eggs, sugar, almond extract, and melted butter. Keep whisking until all the sugar dissolves. Slowly add the flour and nutmeg and whisk until there are no lumps. Cover with a towel and set aside.
• Strain the raisins. Do not throw away the liquid! They should be nice and soft and plump. Put the liquid back on the stove and simmer until most of the water has evaporated and you have a nice thick port syrup. Keep an eye on it as it goes from perfect to burnt relatively quickly and remember that as it cools it will get thicker. So kind of thick in the pot means real thick at room temp.
• Pour the custard into a pie pan and then sprinkle the raisins over the top. Bake for 35-40 minutes. It should puff up and be nice and golden. It will fall when you take it out of the oven. Don’t worry, it’s supposed to. Drizzle the port sauce over top and serve
• For anyone who wants to skip the pie, cake or cookies at the holiday table, this holiday tart recipe is a great choice. Plus, the Sunmaid raisins are probably sitting in the pantry.

What is your favorite holiday dessert? Do you try new recipes or serve the same desserts every year?