Line tart tins with pastry. Sprinkle 6-8 raisins into each tart shell.

Let butter cool to room temp, then add the remaining ingredients. Stir until smooth.

Bake at 200F for 15 min, then without taking the tarts out, turn the oven to 350°F

Bake another 10-15 min, until they start to brown. This method will prevent them from boiling over.

Note: I use Tender flake lard and make the pastry using the instructions on the box, chilling the dough before rolling. Roll it a little thicker than for pie pastry, and use a little extra flour.

Alternatively you can use frozen tart shells from the grocery.