This is an old recipe that everyone always asks for when they try these egg tarts with raisins and pecans. They are best when eaten about 5 minutes out of the oven, but are great any time.
INGREDIENTS (for 2 servings):
- 24 (3 inch) unbaked tart shells
- 2 cups dark brown sugar
- 2/3 cup butter, melted
- 2 eggs, lightly beaten
- 4 tablespoons heavy cream
- 2 teaspoons vanilla extract
- 1/2 cup raisins
- 1/2 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C.) Arrange tart shells on a cookie sheet.
In a large bowl, mix together brown sugar, butter, eggs, cream and vanilla. Stir in raisins and pecans. Divide filling into 24 (3 inch) tart shells.
Bake in preheated oven for 16 to 20 minutes, or until filling is set.
These are equally delicious made with 1 cup of chocolate chips instead of the raisins and pecans.