Butter Tart with Raisins

1. In a food processor fitted with the metal blade, add the flour, salt, and sugar. Pulse briefly to combine.
2. Add the cold butter and process just until you have pea-size clumps of butter, about 8 seconds.
3. Sprinkle the cold water over the mixture and process just until moistened and clumpy, about 8 seconds.
4. Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball.
5. Pat and knead the dough into a 15-cm disk, flouring and turning the dough as necessary so it doesn’t stick.
6. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to 3 days.

Mix all together to a creamy and homogenous filling.

1. Laminate the dough to 2.5mm thickness.
2. Use a 4” diameter cookie or biscuit cutter to cut as many circles as possible.
3. Line each cup of a standard cupcake pan with one of the circles, gently nudging it into the bottom creases.
4. Ensure the top edge of the dough circles reaches the top of the cups.
5. Gather the scraps, reroll the dough, and cut additional circles if needed.
6. Chill the pan in the freezer while preparing the filling.
7. Fill each tart with 55g of filling.
8. Bake at 190°C for 15-20 minutes until golden brown.