This is my ex's grandmothers recipe. You're
on your own with the pastry...I never did get the knack for it. I
use the shortbread crust instead of a standard pastry. (See Shortbread Crust)
Preheat Oven To: 425
Yield: 24 tarts
Beat eggs very well. Add sugar and beat again, add vanilla and
beat, add salt and beat, add butter and beat. Stir in raisins. Pour into tart shells and bake at 425 for 8 – 10 minutes.
