Rum Raisin Butter Tart Squares

Ingredients:

Method:

Preheat oven to 175 ℃ / 350 ℉.
Base:
- In a bowl, add Flour, Baking Powder, and Salt. Mix until well combined.
- In food processor, add Flour mixture. Add Butter, pulse 3 times for 5 seconds. Add Egg, Water, and Vanilla, mix until it looks like small crumbs.
- Press into parchment paper lined 9 inch (2.5 L) square cake pan.
- Bake in oven for 10 minutes, (until light golden brown).
Topping:
- In a bowl, add Flour, Salt, and Baking Powder, mix until well combined.
- In a stand mixer bowl, add Splenda, Butter, Eggs, Molasses, Vinegar, Rum, and Vanilla. Mix on medium low speed for 2 minutes.
- Slowly add in Flour mixer, mix until well combined. Add in Raisins, mix until well combined.
- Pour Raisin mixture over baked Base.
Bake in oven for 35 minutes, (until light golden and crust has formed).
Let cool in pan on rack. Refrigerate 2 hours then cut into squares.