Butter Tarts

Directions

1. 1
   Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined.
2. 2
   Add the butter and process until the mixture resembles coarse meal.
3. 3
   Pour 1/8 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched.
4. 4
   If necessary, add more water.
5. 5
   Turn the dough onto your work surface and gather into a ball.
6. 6
   Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using.
7. 7
   After the dough has chilled sufficiently, place on a lightly floured surface, roll out the dough and cut into 12 - 4 inch rounds.
8. 8
   Gently place the rounds into a 12-cup muffin tin.
9. 9
   Cover and place in the refrigerator for about 30 minutes to firm up the dough.
10. 10
    .
11. 11
    Butter Tart Filling: In a medium sized saucepan lightly whisk the eggs.
12. 12
    Whisk in the butter, sugar, and cream.
13. 13
    Place on medium heat and, stirring constantly, bring this mixture just to a boil.
14. 14
    Immediately remove from heat and stir in the vanilla extract.
15. 15
    Place about a teaspoon of raisins into the bottom of each tart shell and then fill the unbaked tart shells with the filling.
16. 16
    Bake at 375 degrees F for about 15 - 20 minutes or until the pastry has nicely browned and the filling is set.
17. 17
    Remove from oven and place on a wire rack to cool.
18. 18
    Serve at room temperature or chilled.