Rum a jolly base for making these raisined tartlets

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Rum a jolly base for making these raisined tartlets

Rum Raisin Tartlets

Rum a jolly base for making these raisined tartlets

SPF
Rum Raisin Tartlets
Rum Raisin Tartlets

Start to finish: 3 hours (30 minutes active)
Makes 30 tartlets
8-ounce block cream cheese
1 cup (2 sticks) unsalted butter, plus 2 tablespoons melted
¼ cup granulated sugar
1 teaspoon vanilla extract
1½ cups all-purpose flour
¼ teaspoon salt
1 cup raisins
2 eggs
1 cup packed brown sugar
Pinch salt
¼ cup rum
In a large bowl, use an electric mixer to blend the cream cheese and 1 cup of butter until smooth. Mix in the granulated sugar and vanilla. Add the flour and salt, then mix until a dough forms.
Transfer the dough to a lightly floured counter, then divide it in half and shape each piece of dough into a disk. Wrap each with plastic wrap, then refrigerate for at least 2 hours.
Heat the oven to 350 F. Spray a mini-muffin tin with cooking spray. A non-stick muffin tin does not need to be sprayed.
On a lightly floured counter, roll out 1 piece of the dough until 1/8 inch thick. Use a 3-inch round cookie cutter to cut circles from the dough. Press each circle into one of the muffin tin cups. Place 1 teaspoon of raisins into the each tart shell.
In a medium bowl, whisk together the eggs, brown sugar, salt, rum and melted butter until well combined. Pour a bit of the mixture over the raisins in each shell.
Bake for 15 to 20 minutes, or until the custard is set and the crusts are lightly browned. Let cool 10 minutes and then remove from the pan. Repeat with remaining dough and fillings.

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