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To make the pastry, blitz the butter, egg yolk and sugar together to a paste. Briefly blitz in the flour, then tip onto the work surface and gently bring together to form a dough.
Roll the pastry out to the thickness of a pound coin and lay in the base of a 24cm/9½in springform round cake tin. Chill in the fridge for 30 minutes.
Preheat the oven to 200C/180C Fan/Gas 6. Wrap the base of the tart tin in a double layer of kitchen foil to make it watertight. Prick the base all over and bake for 15–20 minutes. Set aside to cool.
Reduce the oven temperature to 170C/150C Fan/Gas 3.
To make the filling, beat the sugar, vanilla and egg yolks together in a large bowl for a few minutes, followed by the fromage frais and crème fraîche.
Whisk the egg whites to stiff peaks and fold through the mixture. Tip into the tart tin.
Half-fill a roasting tin with boiling water to make a bain-marie. Place the tart tin inside and bake in the bain marie for 40–60 minutes until just set.
Warm the raisins and kirsch in a small saucepan but do not boil. Leave to steep for at least an hour.
Serve the tart in slices with the soaked raisins over the top.