Forty Creek Honey Whisky Butter Tarts

Preheat your Traeger grill to 375F. Pour the whisky over the raisins and microwave for 1 minute; set aside. In a large bowl, whisk together the brown sugar and unsalted butter until light and fluffy. Add in the corn syrup, kosher salt, whole egg, egg yolk, and cream, mixing well until combined. If using premade pie crusts instead of tart shells, spray a 12-portion large muffin tin with nonstick spray and place 4-inch pastry rounds into each cavity. Strain the raisins from the whisky and portion them evenly between the 12 tart shells. Pour 1/2 teaspoon of the strained whisky into each tart. Fill each tart shell approximately 3/4 full with the butter tart mixture. Bake on the grill for 20-25 minutes, or until the crust is golden and the filling is bubbling. Cool completely prior to eating.