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 potluck. This recipe is a bit labor-intensive so be prepared. The results are well worth it though.
These tiny teatime tarts can be used for dessert or with your morning coffee or tea. Over the years I’ve experimented with different types of fillings. I am only sharing my mom’s original recipe at this time but will share more in the near future.
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If you are feeling adventurous, you can substitute the walnut raisin filling for something like a Chocolate Mousse or a Cheesecake Cream. So many options for these bite-size tarts. Soon I will post some of my favorite fillings.
Recipe Tip
Don’t you hate it when raisins get stuck together in a big clump? To unstick the raisins, wet your hands with a little water then work the raisins apart.
If you are wanting to make a full-sized tart, you must try my Caramel Pecan Tart recipe. A hit during the Holidays.
Gather your Ingredients
You will need the following ingredients to make this Tiny Teatime Tarts recipe (see recipe card for quantities): Unsalted Butter, White Sugar, Salt, All Purpose Flour, Cornstarch, Unsalted Butter, White Sugar, Walnuts, Raisins and Eggs.
How to Make Tiny Teatime 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 to 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 the top of double boiler for 30 minutes stirring from time to time.
- Fill cooled tart shells with walnut raisin filling and serve.
Sharon’s Tiny Teatime Tarts
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Ingredients
TART INGREDIENTS
- 1 Cup Unsalted Butter
- ½ Cup White Sugar
- ⅛ Tsp Salt
- 2 Cups All Purpose Flour
- 2 Tsp Cornstarch
FILLING INGREDIENTS
- ½ Cup Unsalted Butter
- ¾ Cup White Sugar
- ¾ Cup Walnuts, Chopped
- ¾ Cup Raisins
- 2 Eggs
Instructions
- 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.
- 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.
Notes
These little tarts are a great addition to your weekend morning coffee or tea. They are easy to make especially if you do it in two stages. I usually make the pastry one day and the filling the next. They are very addictive. Two thumbs up.