Instructions: The key is to steam the raisins before adding. I do this by putting washed raisins in a measuring cup, fill to the same height with hot water, then nuke them till the edges of the raisins are white-ish and they are plump. Drain well. Then make the butter tart filling in the order given and fill pastry tart shells 2/3 full. Put them into a 450F oven for 8 mins, then lower heat to 350. If you dont do that timing, you will have boiled over sugar and milk mixture to clean off the oven floor..... if you havent done that before, you are in for a not-too-pleasant surprise.

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