I almost always use premade tart shells, and the package I buy contains 30 shells. To fill them all, you just need to double the filling mixture.
These freeze amazingly well!
Preheat oven to 375F,
In a bowl, pour enough boiling water to cover
½ cup raisins
Let stand until plumped, then drain and arrange them in 12-14 premade or homemade tart shells.
¼ cup butter or margarine
½ cup lightly packed brown sugar
1 cup corn syrup
2 eggs, slightly beaten
¼ teaspoon salt
1 tsp vanilla
Combine just until mixed. Spoon into unbaked tart shells, filling each about 2/3 full. The filling is supposed to be very “liquidy”. I promise, they WILL set up!
Bake for 20-25 minutes. The more raisins that are in each one, the longer they will need to cook. That being said, I always make some without raisins altogether, and they are done between 15-18 minutes.
Don’t let the filling boil over. I would start watching them, at about the 18-20 minute mark.