By Chef Editha Singian
Blend all the ingredients in a bowl. Form into a ball and allow to rest in the refrigerator for 30 minutes. Divide dough into small balls and use your thumb and forefinger to fit dough into the greased and floured small tart shells mold.
Arrange the California Raisins and walnuts in the tart shells lined with crust.
Mix well the butter, brown sugar, eggs and vanilla then transfer to a piping bag. Fill in the prepared tart shells.
Bake at 350°F (180°C) for 30 minutes or until golden and set.
Ingredients
Directions
Blend all the ingredients in a bowl. Form into a ball and allow to rest in the refrigerator for 30 minutes. Divide dough into small balls and use your thumb and forefinger to fit dough into the greased and floured small tart shells mold.
Arrange the California Raisins and walnuts in the tart shells lined with crust.
Mix well the butter, brown sugar, eggs and vanilla then transfer to a piping bag. Fill in the prepared tart shells.
Bake at 350°F (180°C) for 30 minutes or until golden and set.