Stir together first 6 ingredients in a large bowl. Stir in raisins and toasted pecans.

Spoon filling evenly into frozen tart shells. Place shells on a large baking sheet.

Bake tarts at 325° for 20 to 25 minutes or until golden. Cool. Garnish, if desired.

Note: For testing purposes only, we used Athens Foods Mini Fillo Dough Shells.

Pecan-Raisin Tarts: Substitute 3 (10-ounce) package tart shells. Bake at 325° for 35 to 40 minutes or until golden. Makes 10 servings.

Note: For testing purposes only, we used Dutch Ann frozen tart shells.