In a mixing bowl, combine flour, salt, and sugar.

Add lemon zest and vanilla extract to the dry ingredients.

Cut in the butter until the mixture resembles pea-sized pieces.

Incorporate eggs and water into the dough until just combined.

Divide the dough into 18 equal portions.

Roll each portion into a circle.

Press each circle of dough into a tart pan.

To prepare the filling, melt butter, brown sugar, and milk in a saucepan.

Stir continuously until the sugar begins to dissolve.

Remove the saucepan from the heat.

Whisk in the egg and raisins.

Preheat the oven to 350 degrees F (175 degrees C).

Bake the tart crusts for 12 minutes.

Divide the filling evenly among the partially baked tart crusts.

Bake until the filling is bubbly and golden brown, approximately 5 minutes.