Serves: 12
Total Calories: 170

Pastry for a double-crust pie
1 cup raisins
1/2 cup nuts coarsely chopped
1/2 cup milk
2 eggs
1 cup brown sugar packed
2 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
1/4 teaspoon salt

Preheat oven to 400°. Divide pastry in half. On a lightly floured surface, roll one portion of dough at a time to 1/8 -inch thickness. Cut six circles from each portion, about 4 inches each to fit inside 2 1/2 -inch muffin-pan cups. Fit pastry into cups, do not prick. Evenly distribute raisins and nuts in each tart shell.

In a medium bowl, whisk together milk and eggs. Add brown sugar, butter or margarine, vanilla and salt. Stir until blended. Pour evenly over raisins and nuts. Bake for 20 to 25 minutes or until pastry is golden and a pointed knife inserted in center comes out clean. Cool pans on a wire rack for 10 minutes, then carefully remove tarts from pan. Cool. Serve at room temperature. Refrigerate leftovers.

Nutritional Facts:

Serves: 12
Total Calories: 170
Calories from Fat: 49

More Recipes from the Customers' Cookbook Cookbook:
Butter Pecan Pie Crust
Lemon Sour Cream Tarts
Raisin Tarts