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Tiny Lemon Raisin Tarts

Tiny Lemon Raisin Tarts

  • Makes: 4 dozen mini-tartlettes*  
  • Preparation Time: 20 minutes plus chilling and baking time 

Ingredients

1 cup250 ml butter, softened

3/4 pkg170 g cream cheese, softened

2 cups500 ml unsifted flour

1 can300 ml Regular or Low Fat Eagle Brand® sweetened condensed milk

1 egg, beaten

2 tbsp30 ml lemon juice

1 tbsp15 ml grated lemon rind

1 1/4 cup300 ml raisins

Confectioners' sugar (optional)

Directions

  1 Beat butter and cream cheese until fluffy; stir in flour. Cover; chill 1 hour.

  2 Divide dough into quarters. On floured surface, shape each quarter into a smooth ball. Divide first quarter into 12 balls. Press onto bottom and up sides of 1 3/4 inch muffin cups*. Repeat with remaining dough.

  3 Combine Eagle Brand, egg and lemon juice; mix well. Stir in rind. Sprinkle raisins into prepared cups; fill with Eagle Brand mixture.

  4 Bake in preheated 375°F (190°C) oven 18-20 minutes or until lightly browned. Cool in pans; remove. Sprinkle with confectioners sugar, if desired. Store tightly covered at room temperature.

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