Mostly we like butter tarts, but these little lemon babies are sweet and tart, no pun intended, perfect for afters when dinner was ample and rich, say like after Christmas Day dinner with all the trimmings. I made them this time in the bigger shells, but I really prefer using the tiny shells. If you use ready-made frozen shells, you can have tons of tarts in no time at all!
Lemon Raisin Tarts
Tart shells – about 18 if using 2 1/2″ shells OR about 30 if using the teeny tiny 1″ shells
Raisins – place 3-5 raisins in each tart shell
1/4 cup butter, softened
1 cup granulated sugar
1 lemon, grated rind and juice
1/4 cup light cream (half and half)
Cream butter, gradually add sugar then eggs, lemon juice and grated rind, and cream. Mix until smooth. Divide mixture into tart shells, covering the raisins (for the larger shells, I use 1/8 cup for each tart). Bake at 375 F for about 12 minutes or just until set and pastry is golden.