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
Our Pie Crusts are nice and flaky and perfect for both sweet and savory creations. Whether you're whipping up a luscious fruit pie, a traditional meat pie or a savory quiche, this product ensures that every bite is a celebration of flavor. Check all the recipes you can make in our recipe section. Weight: 390g/ 13.75oz Qty/Pkg: 2
