Tiny Lemon Raisin Tarts

  • Servings: dozen tarts
  • Serving Size: 4
  • Nutrition: See Below
  • Prep Time: 20 Minutes
  • Cook Time: 20 Minutes


  • 1 cup butter, softened
  • 2 (3 oz.) packages cream cheese, softened
  • 2 cups 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.
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