Raisin Tart with Sour-Cream Sauce

Ingredients

 * 2 eggs
 * 1/2 cup sugar
 * 1 cup sour cream
 * 1/4 cup whole milk
 * 1 cup raisins
 * 1/2 cup finely chopped walnuts
 * 2 tablespoons finely chopped citron
 * 1 teaspoon lemon zest
 * 1/2 teaspoon ground nutmeg
 * 1 baked short-crust pie shell
 * 1 pint sour cream
 * 2 egg yolks
 * 1/2 cup sugar
 * 3 tablespoons Van der Hum tangerine liqueur

Directions

 * 1) Preheat the oven to 350 degrees. In a large bowl, beat the eggs and sugar together for 3-4 minutes, forming a ribbon. Beat in the sour cream and milk. Stir in the raisins, walnuts, citron, zest, and nutmeg. Pour mixture into the pie shell, spreading it smoothly. Bake for 35-40 minutes. Filling should be golden brown, and knife inserted in center should come out clean. Cool Tart.
 * 2) Meanwhile, make the sour cream sauce. Beat the sour cream in a bowl until smooth. Beat in the egg yolks one at a time, then add the sugar gradually. Beat in the liqueur. Taste for sweetness. Refrigerate until ready to use.