Best Butter Tarts
Sarah Groundwater via Grandma

½ cup raisins (plumped in hot water)
2 egg yolks
1 tsp vanilla
2 egg whites
½ cup packed brown sugar
1-cup corn syrup
Dash of salt
¼ cup of soft butter
Pastry (this is all the card says.  I think my grandma used pre-boughts in the later years, making it yourself and getting them thin enough to go in pan is tricky tricky!)

Note (MN – that’s my grandma):  I just add the whole eggs instead of separating them.

Line pans with pastry.  Sprinkle raisins at bottom of each.  Cream butter and sugar; add egg yolks, corn syrup, vanilla and salt.  Add beaten egg whites (see note).  Fill shells ¾ full.  Bake at 375 degree for 15 minutes on rack below the centre of the oven.  24 tarts.