My mom has been making these Tiny Teatime Tarts for decades. They are relatively easy to make and a great dessert to bring to your next pot luck.
These tarts can be used for dessert or with your morning coffee or tea. Over the years I’ve experimented with different types of fillings. That being said, I am only sharing my mom’s original recipe.
But if you are feeling adventurous, you can substitute the walnut raisin filling for something like Chocolate or Cheesecake Cream. So many options. Soon I will post some of my favorite fillings.
Sharon's Tiny Teatime TartsPrint Pin Rate
- 1 Cup Butter
- 1/2 Cup White Sugar
- 1/8 Tsp Salt
- 2 Cups All Purpose Flour
- 2 Tsp Cornstarch
- 1/2 Cup Butter
- 3/4 Cup White Sugar
- 3/4 Cup Walnuts, Chopped
- 3/4 Cup Raisins
- 2 Eggs
How to make this Recipe
- Preheat Oven to 300F.
- Cream the first three dough ingredients. Add the flour and cornstarch to the creamed mixture to form soft dough.
- Using your hands, knead the dough a few times. Then take small amounts and put the dough into a greased mini muffin tins pressing down to make sure the dough is up the sides of the tin.
- Bake for 10 minutes. Set aside and let cool.
- Blend the Butter, White Sugar, Chopped Walnuts, Raisins and eggs together in top of double boiler for 30 minutes stirring from time to time.
- Fill cooled tart shells with walnut raisin filling and serve.
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.