Step 1

You can watch the video in the post for visual instructions.First, grease 1 large or two mini muffin pans with a bit of oil and set them aside (I use a silicone mold). Then preheat the oven to 340 °F/170 °C.

Step 2

Next, add the crust ingredients (except the raisins) to a food processor and process until the mixture sticks together into a ‘dough.’

Step 3

Divide the dough between the muffin tin cups and use your fingers or a spoon to press them into a crust shape, going about 75% up the sides of the tin. Sprinkle the raisins into the muffin cups.

Step 4

Mix all the filling ingredients (except the pecans) in a medium mixing bowl and whisk well.

Step 5

Divide the mixture between the tart shells, filling them about ¾ full. Then top the pecan tartlets with the pecans and bake in the oven for about 24 minutes, or until the crust is golden brown and the filling is bubbling.

Step 6

Once ready, remove the pecan butter tarts from the oven and allow them to cool down for a minimum of 30 minutes (somewhere between 30-60 works well) on a wire rack before enjoying!