|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 Chopped Walnuts|
|3/4 Cup Raisins|
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.
If you are feeling adventurous, you can substitute the walnut raisin filling for something like Chocolate or Cheesecake Cream.
Make the tarts
Preheat Oven to 300°F.
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.
Make the walnut and raisin filling
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.