1) 1/2 c butter
2) 1 1/2 c brown sugar, packed
3) 1 c golden raisins
4) 2 eggs
5) 2 T cream
6) 2 t vanilla
7) 1/2 c chopped walnuts
8) 24 unbaked 3" tart shells
Melt 1) over low heat.
Add 2) stir till melted but not too hot. Remove from heat.
Put 3) & 7) into shells first.
Beat 4) to 6) with hand blender till frothy, add to sugar mix.
Pour into shells from measuring cup to almost full.
Bake @ 400 for 10 mins.
Reduce heat to 350 for about 10 min more till pastry is golden and filling is puffed up.
Cool on racks.
