Pie crust dough (based on 2 c. flour)
1 c. sugar
2 tbsp. butter
2 eggs
2 tbsp. lemon juice
1/4 c. undiluted evaporated milk or thick cream
1/2 c. chopped nutmeats
2 c. seedless raisins

Line 12 (3 inch) muffin tins with pie crust dough. Add sugar gradually to butter, mixing until creamy. Beat in the eggs, one at a time. Add the rest of the ingredients.

Fill the unbaked tart shells with raisin mixture. Bake in moderate 350 degree oven 40 to 50 minutes or until filling is firm. Cool 10 minutes before lifting from tins.