Graham Crust Butter Tarts

Ingredients

• Graham Crust:
• 2 1/2 cups graham cracker crumbs
• 1/4 cup white sugar
• 11 tablespoons unsalted butter, melted
• Butter Tart Filling:
• 1 cup light brown sugar
• 1/3 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup half-and-half
• 1/2 cup raisins, or as needed (optional)
• 1/2 cup chopped pecans, or as needed (optional)

Directions

Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray.

Stir graham cracker crumbs and white sugar together in a bowl; stir in melted butter until crumbs are coated. Press crumb mixture evenly into the bottom and partway up sides of prepared muffin cups.

Bake shells in the preheated oven for 5 minutes. Remove shells from oven and keep oven at 375 degrees F (190 degrees C).

Beat brown sugar and softened butter together in a bowl until smooth and creamy, about 2 minutes. Beat eggs into sugar mixture, adding one at a time and beating until fully incorporated before adding next; beat in vanilla extract. Stir half-and-half into sugar mixture.

Place a spoonful of raisins and pecans into the bottom of each shell; pour about 1/4 cup sugar mixture into each shell.

Bake tarts in the preheated oven until bubbly, about 15 minutes. Remove tarts from oven and cool completely on a wire rack, about 15 minutes.