Step 1
Get a cup with ice and water. Sift flour and salt into a bowl. Cut in the shortening to make pea-size pieces. Add one tablespoons of ice water from the cup until dough holds together. Form the dough into a ball until it is completed. Put it into a plastic bag or wrap it up and refrigerate for at least 15 minutes.
Step 2
Roll the dough between two sheets of waxed paper. Use a large glass to cut the shells. You may get about twelve shells when you done. Put these shells into a greased muffin or tart pan.
Step 3
Preheat oven to 350 degrees F (175 degrees C)
Step 4
Put walnuts and coconut on baking pan, then roast for 5 to 10 minutes, until it turns brown. Take them out from oven and set temperature to 450 degrees F (230 degrees C).
Step 5
Fill the bottom of each tart shell with about ten raisins.
Step 6
Whisk sugar, egg, butter, vanilla and hot water together. Then add coconut and walnuts. Pour mixture into tart shells about 2/3 full and no more.
Step 7
Bake in 450 degrees F (230 degrees C) oven for ten to twelve minutes or until it turns golden brown. Let it cool before you attempt to remove. Makes 12 of them.
