- Pastry:
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 pound lard (such as Tenderflake®)
- 1 egg, lightly beaten
- 11 tablespoons ice cold water
- 1 tablespoon white vinegar
- Butter Tart Filling:
- 1 cup brown sugar
- 1/4 cup melted butter
- 2 eggs
- 1 cup raisins, rinsed and patted dry
- 1 teaspoon vanilla extract
- Whisk flour and 1 teaspoon salt together in a large bowl; cut lard into flour mixture with a pastry blender until crumbly. Make a well in the flour mixture and place 1 beaten egg into the well.
- Pour ice cold water and vinegar into flour mixture; stir with a wooden spoon until a dough forms. Divide dough into two balls; wrap dough in waxed paper and chill in the refrigerator for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Beat brown sugar and butter together in a bowl with an electric mixer until smooth; beat in 2 eggs one at a time. Stir raisins and vanilla extract into butter mixture.
- Roll out one ball of dough on a lightly floured surface to 1/8-inch thickness; reserve remaining dough for another use. Cut dough into circles large enough to fit into the bottom and partway up sides of the wells of a muffin tin using a round biscuit cutter. Press dough circles lightly into muffin tin to form tart shells; fill each shell 3/4 full with raisin mixture.
- Bake in the preheated oven until filling is bubbly and pastry is lightly browned, about 20 minutes.