Cut the lard into 1-inch cubes and freeze.

In a food processor, mix together flour, salt, and baking powder.

Add the frozen lard to the food processor and pulse until the mixture is crumbly and resembles small peas.

In a separate bowl, slightly beat the egg, add vinegar, and enough water to make 1 cup of liquid.

Add the liquid mixture to the food processor through the feed tube until the mixture forms a ball.

Divide the dough into four equal portions and form into flat disks.

Chill the dough disks for about 15 minutes.

Roll out 1/4 of the dough on a floured surface until it is 1/8 inch thick.

Cut the dough to the appropriate size and line the tart tins.

Place the lined tart tins in the freezer while preparing the filling.

Preheat the oven to 400°F (200°C).

To make the filling, melt the butter in a large saucepan.

Add the brown sugar and corn syrup to the melted butter and mix together.

Slightly beat the eggs and gradually add them to the mixture, beating constantly.

Add the salt and vanilla and mix well.

Place a tablespoon of washed and rinsed raisins in each tart shell.

Pour the syrup mixture into each tart shell until it is about 3/4 full.

Bake in the preheated oven for about 15 to 20 minutes, or until the pastry is golden brown.

Remove from the oven and cool slightly before removing from the tins.