18 tart shells (I used Tenderflake frozen tart shells and bought 2 packs)
2 teaspoons vanilla
2 tablespoons milk
1 and 1/2 cups brown sugar (or 1/2 cup brown sugar and 1/2 cup Splenda brown sugar mix)
1/4 cup melted butter
pecans (or raisins, if you're so inclined)
You'll also need:
1. line a cookie sheet with foil and arrange your 18 tart shells close together on is, straight from the freezer. Fill your tart shells with chopped pecans until you can't see the bottom anymore. Keep your extra shells handy in case you need them.
2. preheat your oven to 375 F. Your rack should be in the normal position (i.e. in a two-rack oven, the bottom rack in the lowest position and the second rack directly above it).
3. if you are mixing brown sugar and Splenda brown sugar, do that in a small bowl. Make sure when measuring sugar to pack it into the cup. Get out your other ingredients and melt your butter.
4. in a mixing bowl, whisk eggs with vanilla and milk until evenly mixed.
5. Stir in brown sugar and butter until evenly mixed.
6. pour mixture equally into the tart shells, making sure to cover the nuts at the bottom. Keep filling tarts until they are all pretty full. If you need more tart shells, arrange them on the sheet now. Remember to leave some room for the mixture in the shells to expand slightly.
7. bake your tarts until the filling is bubbly and the tops slightly crusty, from 20 to 25 minutes. When finished, cool on a rack.
Your tarts will keep for up to a day at room temperature, and up to a week if refrigerated. But I've never known them to survive that long in a house with people who like to eat.
I got this recipe from my mother.