Butter Tart

1 1/2 cups packed brown sugar

2 eggs

1/2 cup Pelwatte butter

2 cups raisins

2 tablespoons heavy cream

1 cup chopped Cashew nuts

30 (2 inch) unbaked tart shells

Preheat oven to 325 degrees F (170 degrees C).

Cream the Pelwatte 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.

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.