1/2 c. butter
1 c. sugar
3 egg yolks
1 c. chopped raisins
1 pie crust
1 c. chopped walnuts
1 tsp. vanilla
Dash of salt
1 egg white

Cream butter, add sugar and cream until smooth. Beat egg yolks. Stir into creamed butter. Stir in raisins, walnuts, vanilla, salt. Beat egg white stiff but not dry. Fold into mixture. Line muffin pan with pie crust. Fill 2/3 full with mixture. Bake at 400 degrees for 10 minutes, then at 350 degrees for 15 minutes. Makes 12 to 14 tarts.