Butter Tarts, Deb's New & Improved
24 tart shells
1 cup raisins slow cooked in 1/4 c rum for half hour
1 cup chopped pecans
2/3 cup butter melted in large glass measuring cup
2 cups brown sugar
2 eggs
4 tbsp heavy cream or can milk
Tsp vanilla
1 cup raisins slow cooked in 1/4 c rum for half hour
1 cup chopped pecans
2/3 cup butter melted in large glass measuring cup
2 cups brown sugar
2 eggs
4 tbsp heavy cream or can milk
Tsp vanilla
Place tart shells on cookie sheet. Put a tsp of filling (raisins or nuts) in each shell.
Melt butter in microwave then add all remaining ingredients except bourbon. Whisk till smooth. Fill all raisin shells with this mixture then add 2 tbsp bourbon to remaining filling and fill pecan shells. Bake 8 minutes at 450 then reduce to 350 and bake another 5-8 minutes.
Melt butter in microwave then add all remaining ingredients except bourbon. Whisk till smooth. Fill all raisin shells with this mixture then add 2 tbsp bourbon to remaining filling and fill pecan shells. Bake 8 minutes at 450 then reduce to 350 and bake another 5-8 minutes.