To form tart shells: Invert Kinnikinnick pie shells and remove foil. Thaw on parchment paper. Roll out each pie shell slightly with a rolling pin and cut into 2 1/2 inch circles. Form into tart foils. Re work scrap pie dough to form remaining tarts. Place tart foils on cookie sheet and partially bake for 10 minutes at 375° F (190°C), set aside to cool.
Step 2
In a bowl combine slightly beaten eggs, butter, vanilla and brown sugar. Mix for 3-4 minutes until light and fluffy.
Step 3
Divide raisins into base of prepared tart shells and fill with filling. Bake at 375°F for 15 minutes. Yields 18 Tarts
Gamechanger. Melt-in-the mouth flaky tart shells await your sweet or savoury fillings, gluten-free & free from allergens. Tarts, quiches, mini-pies, whatever you can dream up. So versatile. Keep some in the freezer for surprise guests. Weight: 240g Qty/Pkg: 12 7.6 cm, 3"
