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Ingredients:
- ⅓ Cup salted butter softened
- 1 Cup light brown sugar
- 1 tsp vanilla extract
- 2 Tbsps milk
- 1 large egg
- ¾ Cup raisins
- 12 (3-inch) tart shells unsweetened
Directions:
- Remove the tart shells from the freezer while you make the filling so they can thaw a bit. They do not need to be fully thawed when you fill them.
- In a medium-size bowl, cream butter and sugar until it starts to come together then add the vanilla, milk and egg and beat until smooth.
- Stir in the raisins, or other add-ins you are using.
- Spoon filling into the tart shells so they are ¾ full.
- Preheat the air fryer at 320°F for 3 minutes.
- Place the filled tarts into the air fryer basket leaving a bit of space between them for air circulation.
- Place the basket in the air fryer, set it to 320°F and cook the tarts for 10-12 minutes until the pastry is golden brown and there is a slight, thin-crust on the filling. The filling will be bubbling hot.
- Carefully remove the tarts from the air fryer and move them to a cooling rack. Allow them to cool and set completely before transferring to an air-tight container for storage.
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