Classic Butter Tarts

Prepare the crust by combining flour and salt in a bowl, then using your fingers or a pastry blender to break down the ingredients until they form a cohesive mixture. Gradually add shortening, working it into the flour until small pea-sized pieces remain. Introduce ice water, 1 tablespoon at a time, and combine until the dough comes together in a cohesive mass. Shape the dough into a ball, cover it with plastic wrap, and refrigerate for at least 15 minutes to allow the flavors to meld.

Preheat your oven to a temperature of 350 degrees F (175 degrees C). Grease a muffin or tart pan with cooking spray to prevent the crusts from sticking. Arrange walnuts and flaked coconut on a rimmed baking sheet in an even layer.

Unwrap the dough and roll it out between two sheets of waxed paper to a uniform thickness. Use a round cutter to create 12 identical circles; press one circle into each prepared muffin cup. Distribute raisins evenly among the crusts.

Bake walnuts and coconut in the preheated oven until they are lightly browned, taking 5 to 10 minutes. Remove from the oven and increase the temperature to 450 degrees F (230 degrees C).

Meanwhile, whisk together brown sugar, egg, hot water, butter, and vanilla in a bowl until well combined. Stir in walnuts and coconut to distribute them evenly. Pour the mixture into tart shells, filling no more than 2/3 full.

Bake in the preheated oven until golden brown, taking 10 to 12 minutes.