Festive Raisin Tarts

These mini tarts are like a cross between a butter tart and a pecan tart, with finely chopped raisins and walnuts bound in a brown sugar, butter, and orange juice filling. Baked in tiny pastry shells and topped with whipped cream, they’re a two-bite holiday dessert that looks like you spent hours but takes about 45 minutes start to finish.

Finely chopping both the raisins and walnuts is key. Large pieces don’t distribute evenly in such small shells, and the filling won’t hold together properly. You want a dense, pebbly texture that sets firm as it bakes.

The orange juice adds a subtle citrus brightness that lifts the brown sugar sweetness. Without it, the filling tastes one-dimensional.

Chef Tips

• Use prepared pastry mix to save time, but roll it thin. Thick pastry in a small tart pan leaves barely any room for filling.
• Press the pastry firmly into the tart pans and up the sides with no air gaps. Air pockets cause the pastry to puff and push the filling out.
• Bake on the lower rack for a crisp bottom crust. The upper rack browns the tops before the pastry base is done.
• Let them cool in the pans for a few minutes before removing. The filling is molten hot and needs time to set.

Variations

• Use dried cranberries instead of raisins for a tarter, more festive red filling.
• Add a pinch of cinnamon to the filling for warm spice.
• Swap walnuts for pecans for a more traditional butter tart flavor.