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Prepare either the Simple Pie Dough or Brown Sugar Pie Dough. Or you can use prepared store bought tarts.
Remove the pastry from the fridge, roll out on a lightly floured surface to ⅛″ thick, cut out with a round cookie cutter. Gently form the circles into the muffin tin. Use a small lightly floured shot glass to gently form the rounds into the tin.
Pre-heat oven to 400F (200C). Grease and flour a 12 size medium muffin tin.
If using raisins, place them in a medium bowl and cover with boiling water, let sit 10-15 minutes then drain well. Immediately add the hot raisins to the butter mixture and stir until butter has melted. Then add the lightly beaten egg, vanilla, brown sugar, salt and corn syrup, stir to combine, do not over mix.
If not using the raisins then melt the butter, let cool slightly, add the lightly beaten egg, vanilla, brown sugar, salt and corn syrup, stir to combine do not over mix. At this point you can either stir in the chopped pecans, chocolate chips or leave the filling plain.
Pour the filling into the prepared tart shells and bake for 15 minutes at 400F (200C), reduce heat to 350F (180C) and continue baking for approximately 10 - 15 minutes (until they start to brown). Once they are cool enough to touch move to a wire rack to cool completely before serving. Enjoy!