Ingredients
12
12 servings
- •2 cups all-purpose flour
- •0.5 teaspoon salt
- •1 cup shortening
- •5 tablespoons ice water
- •0.5 cup chopped walnuts
- •0.5 cup flaked coconut
- •0.5 cup raisins
- •1 cup packed brown sugar
- •1 large egg
- •1 tablespoon hot water
- •0.5 tablespoon butter, melted
- •0.5 teaspoon vanilla extract
Instructions
- Make the crust: Sift flour and salt into a bowl. Cut in shortening until pieces are pea-sized. Add ice water, 1 tablespoon at a time, and mix until dough comes together. Form dough into a ball, wrap in plastic wrap, and refrigerate for at least 15 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin or tart pan. Place walnuts and flaked coconut onto a rimmed baking sheet.
- Unwrap dough and roll between two sheets of waxed paper. Cut 12 circles using a round cutter; press one circle into each prepared muffin cup. Divide raisins evenly among crusts.
- Bake walnuts and coconut in the preheated oven until browned, 5 to 10 minutes. Remove from the oven and increase the temperature to 450 degrees F (230 degrees C).
- Meanwhile, whisk brown sugar, egg, hot water, butter, and vanilla together in a bowl. Stir in walnuts and coconut. Pour mixture into tart shells, filling no more than 2/3 full.
- Bake in the preheated oven until golden brown, 10 to 12 minutes.
- Remove from the oven and let cool completely before removing from the pan.
Nutritional Facts
Per 12 servings
- Calories: 371
- Carbohydrate: 41g
- Fat: 22g
- Fiber: 1g
- Protein: 4g
- Sugar: 23g
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