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Raisin Tarts with Rum Cream




  1. In work bowl of food processor fitted with steel knife blade, combine flour and salt.
  2. Add pieces of butter and pulse on/off until crumb mixture forms.
  3. With machine running, add milk; process for 20 to 30 seconds.
  4. Shape dough into ball and chill.
  5. Roll dough out on work surface; cut into twelve 3 1/2-inch circles. Fit into muffin pan cups and chill.
  6. In medium bowl, combine raisins and the 3 tablespoons rum; let stand for 20 minutes to plump raisins.
  7. Stir in eggs, brown sugar, melted butter, and vanilla extract.
  8. Spoon filling into prepared muffin caps.
  9. Bake in 425 degree F oven for 12 to 15 minutes. Cool.
  10. In large mixing bowl, beat together cream, confectioners' sugar, and the 1/4 cup rum until stiff peaks form.
  11. Pipe over cooled tarts, and dust with fresh nutmeg.

Yield: 12 tarts

Source: Show Me St. Louis


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