Butter Tarts

Step 1

Process ¾ cup of all-purpose flour, 1 Tablespoon sugar, and ½ teaspoon salt together in a food processor to mix. Spread 4 Tablespoons butter pieces and 6 Tablespoons lard pieces over the flour mixture and process until the fats are incorporated, about 10 seconds.

Step 2

Scrape down the bowl and add the remaining ½ cup flour. Pulse until evenly distributed, about 5 pulses.

Step 3

Transfer mixture to a medium bowl. Sprinkle 2 Tablespoons vodka and 2 Tablespoons ice cold water over the flour mixture. Stir with a spatula and press together until the dough is one solid mass.

Step 4

Turn dough onto a piece of plastic wrap and form into a 4" disc. Wrap tightly with plastic and refrigerate for at least 45 minutes or up to 2 days. Before rolling dough out, let sit on counter to soften, about 10 minutes.

Step 5

While dough is softening, break 3 graham wafers into pieces and grind in food processor or coffee grinder. Sprinkle crumbs over work surface (see note).

Step 6

Place dough on graham wafer crumbs and roll to about ⅛" thick. Cut into 4" circles with a cookie cutter or drinking glass. Push the circles into muffin cups. Form scraps into a ball and re-chill if needed before re-rolling. Cover muffin pans with plastic and refrigerate until ready to use.

Step 7

Place ½ cup raisins into a bowl and cover with warm water. Allow to sit for 30 minutes to soften.

Step 8

Heat oven to 400°F.

Step 9

Place ¼ cup unsalted butter in a medium microwave-safe bowl. Heat on high until melted, about 1 minute. Whisk ¼ cup packed brown sugar, 1 pinch salt ½ cup corn syrup 1 large egg, and ½ teaspoon vanilla into the butter mixture until uniform.

Step 10

Drain the raisins and spread them equally among tart shells. Pour the butter mixture into tart shells until the are covered, about ½ to 1cm (¼"-½") below the top of the pastry. Do not overfill!

Step 11

Bake for 15-20 minutes (see note). Cool in tins for 10 minutes, then carefully remove tarts from muffin cups and cool completely on a wire rack.