For the crust

Mix together the cream cheese, flour, and 2 sticks of melted butter.

Form into a flattened disk and wrap in plastic wrap.

Chill dough for 1 hour.

For the filling

While the dough is chilling, beat egg whites until soft peaks form. Set aside.

In another bowl, beat egg yolks with sugar until well mixed. Add melted butter, raisins, and nuts and mix thoroughly.

Carefully fold in egg whites.

To assemble

Preheat oven to 350 degrees F. Spray a mini muffin tin with nonstick baking spray.

Remove dough from the refrigerator and roll out to just a little over ⅛” thickness. Cut crusts using a 2½” round cutter. Place each round in the muffin tin, using a tamper or your fingers to carefully form each tart shell.

Alternatively, use a cookie scoop to form 1″ balls of dough and use a tamper or your fingers to form each tart shell.

Fill each crust with filling being careful not to overfill.

Bake for 20 to 25 minutes. Let sit in muffin tin for 5 minutes before carefully removing to a cooling rack.