Raisin Tarts with Rum Cream

1 1/4 cups flour
1/2 teaspoon salt
6 tablespoons very cold butter, cut into 4 pieces
3 tablespoons milk
3 tablespoons dark rum
3/4 cup raisins
2 eggs, slightly beaten
3/4 cup firmly packed brown sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
2 cups 40% gourmet heavy whipping cream
1 tablespoon confectioners' sugar
1/4 cup dark rum
Fresh ground nutmeg

In work bowl of food processor fitted with steel knife blade, combine flour and salt. Add pieces of butter and pulse on/off until crumb mixture forms. With machine running, add milk; process for 20 to 30 seconds. Shape dough into ball and chill. Roll dough out on work surface; cut into twelve 3 1/2-inch circles. Fit into muffin pan cups and chill.

In medium bowl, combine raisins and the 3 tablespoons rum; let stand for 20 minutes to plump raisins. Stir in eggs, brown sugar, melted butter, and vanilla extract. Spoon filling into prepared muffin caps. Bake in 425 degree F oven for 12 to 15 minutes. Cool.

In large mixing bowl, beat together cream, confectioners' sugar, and the 1/4 cup rum until stiff peaks form. Pipe over cooled tarts, and dust with fresh nutmeg.

Makes 12 tarts.