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–+ servings
Mini Raisin Butter Tarts

Mini Raisin Butter Tarts

These taste so much better than store-bought tarts and have way more raisins. I enjoy making these around the holidays and gifting them in take-home goodie bags. These tarts can also be made gluten-free by swapping out the regular Bisquick for the gluten-free mix.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Servings 6 people

Ingredients
  

Mini Pastry Crust

  • ice cubes
  • 2½ cups Bisquick
  • ½ cup butter (cut into cubes, frozen)
  • ½ cup vegetable shortening (chilled in the refrigerator)
  • 1 tsp white vinegar
  • 1 large eggs
  • ice water

Filling

  • 1½ cup raisins
  • 1 cup pecans (chopped)
  • 1 cup brown sugar
  • ½ cup corn syrup
  • 6 tbsp butter (softened)
  • 2 eggs (beaten)
  • 2 tsp vanilla extract

Instructions
 

Mini Pastry Crust

  • In a measuring cup, place three ice cubes and enough water to make one cup. Set aside in the refrigerator until ready for use.
  • In the bowl of a food processor fitted with a metal blade, pulse two and one-half cups of Bisquick with one-half cup of vegetable shortening and one-half cup of cubed frozen butter. Pulse until blended.
  • Gather the dough and form it into a ball, press it into a disc shape, and then wrap it in plastic wrap. Chill in the refrigerator for at least one hour.
  • Grease two muffin pans with cooking spray and set them aside.
  • Roll the dough out to a one-half inch thickness on a Bisquick floured surface.
  • Use a circle cookie cutter to cut out rounds. Stretch out the dough and place it into the muffin tin. Shape it so that there is an even thickness all the way around.
  • Refrigerate the muffin pans until the filling is ready.

Filling

  • Preheat the oven to 400° F, and remove the muffin pans from the refrigerator.
  • Sprinkle one and one-half cups of raisins and one cup of pecans evenly between the prepared tart shells.
  • Whisk one cup of brown sugar, one-half cup of corn syrup, six tablespoons of softened butter, two beaten eggs, and two teaspoons of vanilla extract together in a bowl.
  • Pour the mixture evenly over raisins and walnuts into tart shells.
  • Place the pans of raisin butter tarts into the preheated oven and bake for twenty-five to thirty minutes.
  • Let cool before serving.
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