Preheat oven to 425F.

Roll dough out to 1/8″ thickness. Use a 2″ biscuit/scone cutter (or empty tomato paste can) to make the mini tarts, a 4″ cutter (or empty tuna can) for the larger muffin size.

Combine butter, brown sugar, honey, sale and vanilla. Heat over low heat.

Whip up eggs until foamy and add to the butter mixture, along with raisins.

Fill shells ½ full so the shells do not overflow, but Lord D loves the sticky bits that bubble over so I often indulge him on his point.

Bake for 10 – 12 minutes.

The tarts freeze really well.