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Butter Tarts

Created by Fizzybrat on October 4, 2017

TO MAKE THE PATE BRISEE
Step 1: In a food processor, place the flour, salt, and sugar and process until combined.
Step 2: Add the butter and process until the mixture resembles coarse meal.
Step 3: Pour 1/8 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water.
Step 4: Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using.
Step 5: After the dough has chilled sufficiently, place on a lightly floured surface, roll out the dough and cut into 12 - 4 inch rounds.
Step 6: Gently place the rounds into a 12-cup muffin tin.
Step 7: Cover and place in the refrigerator for about 30 minutes to firm up the dough. .
FOR THE BUTTER TART FILLING
Step 8: In a medium sized saucepan lightly whisk the eggs.
Step 9: Whisk in the butter, sugar, and cream.
Step 10: Place on medium heat and, stirring constantly, bring this mixture just to a boil.
Step 11: Immediately remove from heat and stir in the vanilla extract.
Step 12: Place about a teaspoon of raisins into the bottom of each tart shell and then fill the unbaked tart shells with the filling.
Step 13: Bake at 375 degrees F for about 15 - 20 minutes or until the pastry has nicely browned and the filling is set
Step 14: Remove from oven and place on a wire rack to cool
Step 15: Serve at room temperature or chilled.