Ingredients:
1 ½ cups packed brown sugar
2 eggs
½ cup butter
2 cups raisins
2 tablespoons heavy cream
1 cup chopped walnuts
30 (2 inch) unbaked tart shells
Directions:
Preheat oven to 325 degrees F (170 degrees C).
Cream the butter, sugar and eggs well. Add remaining ingredients and mix thoroughly.
Pour batter into tart shells, no more than half full. Bake for 20 – 25 minutes. Watch carefully!!–they’ll burn quickly. Filling will keep in the refrigerator for 2 weeks or so. Liquid coffee creamer can be used for cream. Use any good pie pastry for shells.