I feel like this is a recipe that needs no introduction. If you know us, you know. If you have been around us between Thanksgiving to Christmas, you know. If you don't like raisins, too bad for you - you are missing out. If you are afraid to make homemade pastry for this --- fear not, you must do it. Santa DEPENDS on one of these to be on his cookies and milk plate each and every year or Christmas just may not happen. This right here is a Sandy Miller specialty. Heston has been converted. Our good friend Dave Vick requests them for his birthday ( now that he is in Utah we mail them to him.)
1 Cup White Sugar
1 Cup Seedless Raisins
2 eggs
1 Tsp. Vanilla
1/3 Cup butter
4 Tbsps. Cream
1/2 Cup Broken Walnuts ( I don't do the nuts)
Beat the eggs.
Combine with remaining ingredients except nuts, and boil at medium heat for 3 minutes. Stir and stir and stir. * You don't want to scramble the eggs - we have done it before and had to strain it through a stainer.
At this point you add the nuts if you are using them.
1/2 way fill the unbaked tart shells and bake for 15 minutes at 375.
* Caution put a pan at bottom rack underneath because if you fill too full they boil over and will make a mess in your oven.
MUST MAKE WITH MOM AND KATHY DUNHAM'S PASTRY - RECIPE TO FOLLOW
YOU CAN CAN MAKE AHEAD AND HAVE IN THE FREEZER AT THE READY.
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