Preheat oven to 425°F/220°C.

Prepare the pie crust as instructed on the package. Using a cookie cutter or large glass, cut the rolled dough into six 4-inch rounds. Fit rounds into a muffin tin. Repeat with the second dough. Spoon 1 tbsp. of raisins into each tart and set aside.

Beat butter and sugar with an electric mixer until smooth. Beat in eggs, one at a time. Stir in cream and vanilla extract.

Pour filling into each tart, only 3/4 full. Bake 15-20 minutes or until filling is set. Set on a wire rack to cool for 1-2 hours before serving.