Tartlets with walnuts and raisins

Ingredients:

• 1 package of cake mix for pie (250 g), knead the dough according to the instructions
• 3 tablespoons unsalted butter at room temperature
• 1/3 cup firmly packed brown sugar
• 2 large eggs at room temperature
• 0.5 tsp pumpkin pie spice
• 0.5 tsp vanilla extract
• 0.5 cup coarsely chopped raisins
• 0.5 cups walnuts, coarsely chopped

Preparation:

1. Preheat oven to 375°F (190°C). Spray a 12-cup muffin tin with cooking spray. Cut the pie crust into 12 pieces and press them evenly into the muffin tins, pressing them into the bottom and sides.
2. In a medium bowl, beat the butter and sugar with a mixer until fluffy. Add the eggs, pumpkin pie spice, and vanilla and mix well. Stir in the raisins and walnuts. Spoon the filling evenly into the molds.
3. Place the muffin tin on a baking sheet and bake until the filling is set, 18–20 minutes. Remove the tin from the oven and let cool for 10 minutes. Carefully transfer the tartlets to a wire rack and let them cool to room temperature.