Frozen puff pastry, thawed / Home made puff pastry
1/2 cup raisins
1/4 cup softened butter
1/4 cup packed brown sugar
Pinch of salt
1/2 cup light corn syrup
1 egg, beaten
1 tsp vanilla essence
Prepare muffin pans or tart tins by rolling out pastry and cutting circles; fit dough circles into muffin cups; set aside in fridge until ready to fill.
In a small bowl, place raisins and cover with hot tap water; let stand for 30 minutes.
In a large bowl, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed.
Add egg and vanilla and mix well. Drain raisins.
Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.
Bake at 200degrees Celsius for 20 minutes; filling will be lightly browned but still bubbling.
Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.