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12 homemade tart shells, or 18 store-bought tart shells, each about 3-in. in diameter
2 eggs
1/3 cup granulated or brown sugar
1 1/2 cups 3.25% milk
1/2 tsp vanilla
1/4 tsp ground nutmeg
2 tbsp butter
1/4 cup raisins
Preheat oven to 425 F (220 C). Place oven rack at its lowest level. Line tart pans with homemade pastry. Or if using store-bought frozen shells, leave in foil plates and place on a baking sheet with shallow sides to catch any spills.
In a large mixing bowl, whisk eggs until thoroughly blended. Whisk in sugar, then milk, vanilla and nutmeg.
Place about 1/2 teaspoon butter in bottom of each shell. Then, scatter a few raisins overtop. Pour in egg mixture, dividing evenly. Bake for 10 minutes. Without opening oven, turn heat down to 325 F (160 C) and continue baking. Tarts are done when custard seems set when pan is jiggled, about 20 minutes more. Cool on a rack. Tarts will keep well, covered and refrigerated, up to 2 days. We don't recommend freezing, since pastry will be soggy when thawed.
Calories 153, Protein 2.7g, Carbohydrates 15.2g, Fat 9.1g.
A decades-old favorite of Gloma Cribbis's family in Burlington, Ont., these are custardy "butter tarts" with an eggnog taste.