Typical Quebec Christmas dessert

THE FERLOUCHE TART

Cette recette québécoise fort ancienne m’a été transmise par ma grand-mère qui la tenait de sa famille. Simple à confectionner mais tellement délicieux, ce dessert est un incontournable, à chaque Christmas, dans ma famille. Il me fait plaisir d’en partager la recette avec vous tous :

Ingredients
• 250 ml of fancy molasses
• 250 ml of spring water
• 175 g of brown sugar (brown sugar)
• Zest of one lemon
• 45 g of corn starch (cornflour)
• 1.5 ml grated nutmeg
• 30 g of raisins
• Chopped walnuts (Grenoble or filberts)
• 1 or two cooked crusts

Preparation

1. Mix together the molasses, brown sugar, water, zest, and nutmeg. Bring to a boil.
2. Remove from heat. Then dissolve the cornstarch in a little cold water and add it to the first mixture. Add the raisins to the complete mixture.
3. Return to heat and cook until thickened, stirring constantly.
4. Then pour into the cooked pastry and garnish with chopped nuts.

Variation: many cooks prefer to cover the pie with another layer of pastry.

Let refrigerate for at least one hour before serving with a cloud of whipped cream (optional).

Enjoy your food!