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Tiny Lemon Raisin Tarts




Source of Recipe


EAGLE BRAND®


List of Ingredients




1 cup margarine or butter, softened
2 (3-ounce) packages cream cheese, softened
2 cups unsifted flour
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
1 egg, beaten
2 tablespoons lemon juice
1 tablespoon grated lemon rind
1 1/4 cup raisins
Confectioners sugar, optional


Recipe



In large mixer bowl, beat margarine and cream cheese until fluffy; stir in flour. Cover; chill 1 hour. Divide dough into quarters. On floured surgace, shape 1 quarter into a smooth ball. Divide into 12 balls.
Place each ball in a 1 3/4 inch muffin cup; press on bottom and up side of each cup. Repeat with remaining dough.
In medium bowl, combine Eagle Brand®, egg, and lemon juice; mix well. Stir in rind. Divide raisins among prepared cups; fill with Eagle Brand® mixture. Bake in preheated 375º oven 20 minutes or until lightly browned. Cool in pans; remove. Sprinkle with confectioners sugar. Garnish as desired. Store tightly covered at room temperature.