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1
Lightly butter 30 mini-muffin cups.
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2
Roll out crust on lightly floured surface to 1/8-inch thickness.
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3
Using floured 2 3/4- to 3-inch round cookie cutter, cut out rounds.
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4
Gather dough scraps and reroll, cutting out additional rounds for total of 30.
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5
Press each dough round firmly over bottom and up sides of prepared mini-muffin cups.
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6
Freeze 20 minutes.
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7
Preheat oven to 350F.
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8
Bake crusts until golden, occasionally pressing on bottom and sides of crusts with spoon if crusts bubble and slide down sides of cups, about 25 minutes.
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9
Transfer pans to rack and cool crusts in pans while making filling.
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10
Maintain oven temperature.
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11
Combine raisins, Sherry, 2 tablespoons water, and pinch of salt in heavy small saucepan.
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12
Bring to boil.
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13
Remove from heat; let stand uncovered until liquid is almost absorbed, about 10 minutes.
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14
Stir cream into raisin mixture; bring to boil.
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15
Remove from heat.
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16
Whisk eggs, sugar, 1 tablespoon oil, cinnamon, and vanilla in medium bowl to blend.
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17
Gradually whisk in hot raisin-cream mixture.
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18
Return mixture to saucepan.
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19
Stir constantly over medium-low heat until mixture thickens slightly to sauce consistency, about 6 minutes (do not boil).
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20
Spoon raisin custard into tartlet crusts, dividing equally.
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21
Bake tartlets until filling is just barely set but still moves slightly in center when pans are shaken gently, about 10 minutes.
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22
Cool completely in pans on rack.
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23
Run small sharp knife around crust edges to loosen; gently remove from pans.
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24
(Can be made 1 day ahead.
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25
Store airtight at room temperature.)
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26
Toss almonds with remaining 1 teaspoon olive oil in small bowl.
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27
Top each tartlet with 1 almond and sprinkle lightly with sea salt.
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28
Place tartlets on plates and serve.
