A tart is a pastry dish, usually sweet, that is a type of pie with an open top not covered with pastry. Tassies look like miniature pies, but are made from dough rather than pastry, and then filled and baked.
Preheat oven to 375 F. Roll pastry thin and cut into 12 4-inch circles. Fit each round into muffin cup and press in gently. Beat eggs until they are light; add sugar and mix well. Add butter, salt, and vanilla; mix well. Combine walnuts and raisins and fill each cup 1/2 full. Add egg mixture to fill each cup three-quarters. Bake filled cups 20-25 minutes.
Preheat oven to 350F. To make pastry, cream together butter and cream cheese. Add the white sugar, 2 cups flour and blend well. Shape into balls about 1-inch in diameter (flour palms of hands to facilitate rolling). Place ball in greased tartlet pan and flatten. Should fill pan by 3/4. To make filling: Mix together vanilla, egg, brown sugar, and chopped nuts. After flattening ball in tartlet tin, make a thumb print in center and fill with a full 1/2 tsp. of nut filling. Bake for 17-20 minutes. Cool completely before removing from pan.
Beat the 1/2 cup butter and the cream cheese in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Beat in the 1/3 cup sugar. Add flour and cocoa; beat until well combined. Cover and chill about 2 hours or until easy to handle. Divide mixture into 24 balls. Press each ball into the bottom and up the sides of an ungreased mini-muffin cup. Pre-heat oven to 325 F. Melt unsweetened chocolate and the 2 tablespoons butter in the top of a double boiler over hot (not boiling) water. Remove from heat. Stir in the 1/2 cup sugar, egg, vanilla and liqueur. Divide mixture evenly among muffin cups. Bake about 25 minutes or until set. Cool slightly; remove from pans. Cool completely. Melt milk chocolate pieces in the top of a double boiler over hot (not boiling) water. Spoon about 1/4 teaspoon of melted chocolate on top of each cup.