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“My favorite treat”

Ingredients Nutrition


  1. Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined.
  2. Add the butter and process until the mixture resembles coarse meal.
  3. Pour 1/8 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water.
  4. Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using.
  5. After the dough has chilled sufficiently, place on a lightly floured surface, roll out the dough and cut into 12 - 4 inch rounds.
  6. Gently place the rounds into a 12-cup muffin tin.
  7. Cover and place in the refrigerator for about 30 minutes to firm up the dough. .
  8. Butter Tart Filling: In a medium sized saucepan lightly whisk the eggs.
  9. Whisk in the butter, sugar, and cream.
  10. Place on medium heat and, stirring constantly, bring this mixture just to a boil.
  11. Immediately remove from heat and stir in the vanilla extract.
  12. Place about a teaspoon of raisins into the bottom of each tart shell and then fill the unbaked tart shells with the filling.
  13. Bake at 375 degrees F for about 15 - 20 minutes or until the pastry has nicely browned and the filling is set.
  14. Remove from oven and place on a wire rack to cool.
  15. Serve at room temperature or chilled.

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