Creamy Raspberry Tarts

Directions

1. 1
   Combine 1 tablespoon brown sugar, cinnamon, and nutmeg, stir and set aside.
2. 2
   Cut rounds from each tortilla, using a 3 1/2 inch biscuit cutter, discard excess.
3. 3
   Brush both sides or tortillas with warm water.
4. 4
   Coat top side of each round with cooking spray, sprinkle with brown sugar mixture.
5. 5
   Press each tortilla into a muffin cup.
6. 6
   Bake at 350 degrees for 14 minutes.
7. 7
   Cool in pan on a wire rack.
8. 8
   Remove from pan, and set aside.
9. 9
   Rinse berries, drain and set aside.
10. 10
    Combine cream cheese, almond extract and remaining 2 teaspoons brown sugar in a small bowl, stir well.
11. 11
    Spoon cream cheese mixture evenly into each taret shell, and top with raspberries.