Sweet Sorrel Tart

|Sweet sorrel tart. This delicious pudding brings the sorrel's lemony tang to another level |sorrel|300g sorrel15g butter4 eggs 2 large eggs plus 2 egg yolks200ml double cream200ml whole milk75g icing sugar50g raisinsIf making your own sweet shortcrust pastry:200g plain flour35g icing sugarPinch of salt125g cold unsalted butter cut into cubes1 large egg yolkAbout 75ml cold milk (or water)|Make the pastry first (skip to step 5 if using store bought pastry). Put the flour sugar and salt in a food processor and blitz briefly to combine (or sieve into a bowl).Add the butter and blitz (or rub in with your fingertips) until the mixture resembles breadcrumbs.Add the egg yolk and enough milk or water to bring it together into large clumps.Tip out on to a lightly floured surface and knead gently into a ball.Wrap in clingfilm and chill for 30 minutes.Heat the oven to 190C/375F/gas mark 5 and put a baking sheet inside. Roll out the pastry to fit a 24cm tart tin.Line the tin with the pastry leaving the excess hanging over the edge. Prick all over with a fork and chill for 10 minutes more.Line the pastry with greaseproof paper or foil making sure the edges are covered. Fill with baking beans or uncooked lentils or rice and bake blind for 15 minutes.Remove the beans and paper and cook for another five minutes or until the pastry looks cooked but not browned.Leave to cool then trim off the rough edges. Reduce the oven to 180C/350F/gas mark 4.Remove any tough stalks from the sorrel. Wash the leaves dry thoroughly and shred finely. Heat half the butter in a large frying pan over a medium-low heat.Add half the sorrel and cook for a few minutes stirring often until collapsed and drastically reduced in volume.Transfer to a colander to cool. Repeat with the remaining sorrel. When cool squeeze out the excess moisture with your hands.In a wide bowl whisk together the eggs egg yolks cream and milk. Sift in the icing sugar whisk to dissolve then stir in the raisins and wilted sorrel.Pour carefully into the prepared pastry case using a fork to distribute the sorrel and raisins evenly.Bake for about 40 minutes or until set and just golden. Leave to cool and serve warm or at room temperature.|30.00 minutes|8|The Guardian