Raspberry Tarts!

Seriously easy and awesome!

Crust:
1 c. butter softened
1 pkg. (8 oz) cream cheese
2 c. flour

Filling:
Raspberries!  Around 1 - 1 1/2 c.
1 T. sugar

Top it off!
1 c. (half pint) whipping cream
apx. 1/2 c. powdered sugar

Let's Make It!!
Cream butter and cream cheese in a mixer.  Mix in flour well and put in fridge for about an hour, so the dough is easier to handle.  (I didn't have an hour.  It was harder to handle, but it worked.)
Get little pieces of balls and flatten in your hand.  Line the bottom and sides of mini muffin tins.

Fill with filling!  Bake at 350 for 25-30 min.  Leave in tins for 5 min.  Finish cooling.  Serve warm or cold. 

This will be really tart (...hence...), so whip the whipped cream and powdered sugar until stiff peaks form.  If you are serving this, leave the whipped cream with a spoon by the tarts, so the guests can add their own.  It's kinda fun :) 

Can be stored in fridge with whipped cream on them. 

(The picture I took was from the day after, and of course all the pretty ones had already been eaten.)