|Batter in the tart shells|
Prepare muffin tins by filling with tart shells
In a small bowl, soak raisins in hot tap water. Set aside for 30 mins.
In a large bowl, using a wooden spoon, mix together the butter, brown sugar, salt and corn syrup. Stir well until sugar is dissolved and butter is creamed (I cheat and use my mixer). Add the egg and vanilla and mix well.
Drain the raisins. Divide the raisins equally between the tart shells. Divide the batter equally into the shells. Bake at 400F for 15-20 mins**. Filling will be lightly browned and still bubbling when removed.
Let cool in the pan for 10 mins and then transfer to a rack to finish cooling. (I had to run a knife around the tarts to get them out)
** Your preference will determine the cooking time. If you like them runny cook less, if you like them a little firmer and chewier cook longer. You can cook up to 25 mins, just be sure not to burn them.