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Step 1
Pulse the cold butter and shortening into the flour sugar and salt using a food processor until the shortening or butter is reduced to pea sized pieces.
Step 2
Sprinkle the water over the surface and toss with a fork until the water is just incorporated into the dough. Do not over work the dough; handle it only enough so that the dough stays together.
Step 3
Form the dough into two rounds about an inch thick.
Step 4
Wrap in plastic wrap and let rest in the fridge for about a half hour.
Step 5
Roll out on lightly floured surface. Cut into rounds with 4 inch cutter. Fit into muffin cups. Chill in the fridge or freezer while you prepare the filling. Cold pastry heading into a hot oven will always be flakier.
Step 6
Combine all filling ingredients except raisins, chocolate chips, pecans and coconut.
Step 7
Mix well.
Step 8
Sprinkle raisins, chocolate chips, pecans and coconut evenly in the bottom of the pastry lined muffin cups.
Step 9
Fill ⅔ full with syrup mixture.
Step 10
Bake on bottom shelf of oven at 425 degrees F for 12 to 15 minutes.
Step 11
Cool completely on a wire rack and remove tarts from from pans.