Here’s my family recipe for Chess Cakes, which are not really cakes at all, but little sugar bomb tarts. I only make these around the holiday season because they are kind of tedious and high in bad stuff, but they are probably one of my favorite things to eat.
Shells: one standard pie crust recipe. I usually wad the crust up into a cylinder, then cut discs off the log and roll them out one by one, forming them over a water glass before dropping them into well-greased cupcake tins. If you use the disposable tins, you can get them out easier, because they get sticky. Prick the shells with a fork and bake for 8-10 minutes at 475 F, and let cool. Makes about 12-15Filling: 1C raisins 1C sugar 1/2C B utter 3 Eggs
Cream sugar and butter, beat in the eggs until foamy. Add raisins. Spoon into the baked shells, and bake at 400 F until a light, brown crust forms. It will still be runny inside. I like eating them when they are still hot.
Mmmmm. This is an old recipe that I got from my little grandma. (Great grandmother on my dad’s side) She was born in Germany, so I’m expecting that it originated there. She was a very cool woman and I played crazy eights with her when I was growing up. This is one of the ways I keep her close to me in my mind. 😉