In small saucepan, heat together butter and sugar over low heat until butter is melted. Remove from heat and add raisins; let cool. In bowl, beat together eggs, cream and vanilla. Stir in nuts, then butter-sugar mixture.

Spoon butter mixture into tart shells, filling 2/3 full. Bake for 15 to 20 minutes or until pastry is golden and filling puffed but firm. Remove from pan and let cool on wire racks.

NOTE: Because the sugar filling hardens quickly and sticks to the pan, be sure to remove tarts as directed.