2 package each 3 oz. Cream Cheese (room temperature)

2 cups Flour

2 blocks Butter (softened)

FILLING:

4  Whole Eggs (beaten)

½ tsp Vanilla Extract

Dash of Salt

2 cups of Brown Sugar (not packed)

¼ cup of Melted Butter

½ cup of Raisins (Golden plumped)

1 cup of Chopped Macadamia Nuts

METHOD OF PREPARATION:

Mix cream cheese, flour and softened butter well.  Shape into small balls (roughly the size of a quarter). Press into mini muffin pan, pressing up to form sides.  Shape evenly, approximately ¼ inch above surface of pan.  Set aside in refrigerator to firm up dough. 

Mix the filling ingredients together (DO NOT BEAT) just enough to blend.  Pour filling about ¾ full in each muffin cup.  Bake at 350 degrees about 20 to 25 minutes.  Cool in pan COMPLETELY before removing and tarts should come out easily.

Yield: 4 dozen tarts.