Make pastry crust;
Mix flour, shortening, and sugar
Cut mixture with pastry blender until the size of small peas.
Add 4 T. water, Blend as lightly as possible - until it holds together.
Then roll out on floured pastry cloth or floured board. I use a custard cup to cut the shape for the muffin tins; whatever works for you. But when you're rolling the crust, don't worry it - just quickly roll it to about 1/2-1/4 inch thickness and place it in the individual muffin tin, prick with a fork.
Bake 10-12 minutes at 450 degrees.
Cream butter and sugar.
Beat in eggs, one at a time
Add coconut, raisins and nuts.
Put in baked tart shells
Bake at 325 until filling is firm.