What you need,
Makes 36 tarts
36 pre-made tart shells, I like tenderflake (you could make homemade if you want)
1 cup packed DARK brown sugar
¾ cup light corn syrup
¼ cup dark corn syrup
1 cup butter, melted
4 eggs, lightly beaten
2 tsp. vanilla extract
½ tsp. salt
1½ cup mixed raisins (if your raisins aren’t soft soak them
in hot water for 10 minutes before using)
Heat the oven to 400 degrees. Line the tart shells up on 2 large baking
sheets.
In a large bowl, whisk together the butter, sugar, corn
syrup, eggs, vanilla and salt until well combined.
Sprinkle a few raisins in the bottom of each tart shell,
just enough to cover the bottom.
Pour in enough of the butter mixture to fill the tart shell
up ¾ of the way.
Bake the tarts one pan at a time in the middle of the oven
for 12-15 minutes or until the pastry is golden brown and the syrup is bubbly!
Remove from the oven and let stand on the cookie sheet for 5
minutes. Then remove the tarts to a wire rack to cool completely.
You can store the tarts in an airtight container in the
fridge for a week or in the freezer for 2 months, but they won’t last that
long!
Jen of My Tiny Oven
