“Old family recipe from my daughter-in-laws family in southern Mississippi. It is very good.”
1 1/2 cups packed brown sugar
1/2 cup butter
2 cups raisins
2 tablespoons heavy cream
1 cup chopped walnuts
30 (2 inch) unbaked tart shells
Preheat oven to 325 degrees F (170 degrees C).
Cream the butter, sugar and eggs well. Add remaining ingredients and mix thoroughly.
Pour batter into tart shells, no more than half full. Bake for 20 – 25 minutes. Watch carefully!!–they’ll burn quickly. Filling will keep in the refrigerator for 2 weeks or so. Liquid coffee creamer can be used for cream. Use any good pie pastry for shells.
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