Ingredients
250 g (about 1 cup) water, 50 g (about 3 1/2 tablespoons) milk, 200 g (about 1 1/3 cups) raisins, 150 g (about 1 1/4 cups) all-purpose flour, 25 g (about 3 tablespoons) cornstarch.
Seasonings
75 g (about 2/3 cup) lard, 60 g (about 1/3 cup) granulated sugar, 3 g (about 1/2 teaspoon) lemon juice, caramel coloring to taste, 2.5 g (about 1/2 teaspoon) salt, 1.2 g (about 1/4 teaspoon) baking powder.
Instructions
1. Wash the raisins, then bring them to a boil with sugar and a suitable amount of water. Stir in cornstarch to thicken, then add lemon juice and caramel color to adjust the flavor, and simmer until just bubbling. Set aside.
2. First, mix the lard and flour together until well combined, then add salt, milk, and baking powder, vigorously mixing into a dough. Divide the dough into two portions and roll each into a sheet about 2 mm thick.
3. Roll out one piece of dough and line a tart mold, trimming off the excess edges, then bake in the oven until partially cooked (about 60% done). Remove from the oven, pour in the cooked raisin mixture, let cool, then cover with the second piece of dough, trim the edges, brush with beaten egg, score a decorative pattern with a fork, and bake until fully cooked. To serve, cut into portions and plate.