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Ingredients

2 ½ cups graham cracker crumbs ¼ cup white sugar 11 tablespoons unsalted butter, melted 1 cup light brown sugar ⅓ cup unsalted butter, softened 2 large eggs 1 teaspoon vanilla extract ¼ cup half-and-half ½ cup raisins, or as needed ½ cup chopped pecans, or as needed

Nutrition Info

367.3 calories carbohydrate: 41.3 g cholesterol: 74.4 mg fat: 22.1 g fiber: 1.1 g protein: 3.2 g saturatedFat: 11.1 g servingSize: - sodium: 127.6 mg sugar: 31.3 g transFat: : - unsaturatedFat: : -

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.

12 tarts

I made up this recipe for butter tarts with a graham crust. I hope you all enjoy it as much as my family does!