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450F, yield 24 mini tarts
1) 1½ cup (209g) all-purpose flour
1) ¼ tsp. salt
1) ½ cup (113g) unsalted butter, cubed
1) ¼ cup (48g) shortening
2) 1 large egg yolk
2) 1 tsp. white vinegar
2) bring to 1/3 cup water
6) ½ (80g) packed brown sugar
6) ½ cup (149g) corn syrup
6) 2 tbsp. (28g) unsalted butter, melted
6) 1 large egg
6) 1 tsp. vanilla extract
6) 1 tsp. white vinegar
7) 1 cup (129g) raisins

In a glass measuring cup, put the yolk and vinegar and bring to 1/3 cup volume with water. Stir to combine.

In a bowl combine (1), cut butter and shortening into flour. Using paddle attachement on stir setting slowly pour the egg mixture. Mix until combined.

Weight of dough is 454g. Weigh 18-19g of dough and roll into ball. Wrap dough in saran wrap and refrigerate for 1 hour.

Place ball in between saran wrap and press it flat using a plate then press it into the pan.

Filling: Combine (6).

Bake at 450F for 12 minutes