Tiny Lemon Raisin Tarts
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1 cup butter, softened
2 (3 oz.) packages cream cheese, softened
Pillsbury BEST® All Purpose Flour
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
1 large egg, beaten
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1 1/4 cups raisins
Powdered sugar, if desired
BEAT butter and cream cheese until fluffy in large bowl; stir in flour. Cover; chill 1 hour.
HEAT oven to 375°F. Divide dough into quarters. Shape 1 quarter dough on floured surface into smooth ball. Divide into 12 balls. Place each ball in 1 3/4 inch muffin cup; press on bottom and up side of each cup. Repeat with remaining dough.
COMBINE sweetened condensed milk, egg and lemon juice in medium bowl; mix well. Stir in lemon peel. Divide raisins between prepared cups; fill with sweetened condensed milk mixture.
BAKE 20 minutes or until lightly browned. Cool in pans; remove. Sprinkle with powdered sugar. Garnish as desired.