Pre-heat oven to 400°F. Grease and flour a 12 size medium muffin tin.
Remove pastry from fridge roll out to 1/8" thickness and cut out with a round cookie cutter. Gently form into muffin tin, use a small lightly floured shot glass to gently form the rounds into the tin.
BUTTER TART FILLING
If using raisins then place them in a medium bowl and cover with boiling water, let sit 5 minutes then drain. Immediately add hot raisins to butter mixture and stir until butter has melted. Then add beaten egg and vanilla, brown sugar, salt and corn syrup stir to combine well.
If not using the raisins then melt the butter, let cool slightly, then add the beaten egg, vanilla, brown sugar, salt and corn syrup stir to combine well. 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 400°F, reduce heat to 350°F and continue baking for approximately 10 - 15 minutes (until they start to brown). Let cool before serving. Enjoy!