Raspberry-Topped Cream Tarts

Directions

1. 1
   In a bowl, combine the brown sugar, cinnamon and nutmeg; set aside.
2. 2
   Cut tortillas with a 3-1/2-in. biscuit cutter; discard tortillas scraps.
3. 3
   Brush both sides of tortillas rounds with warm water. Spray tops with cooking spray; sprinkle with brown sugar mixture. Press into ungreased muffin cups.
4. 4
   Bake at 350° for 12-15 minutes or until lightly browned. Cool in pans on wire racks.
5. 5
   In a small bowl, combine the cream cheese, sugar, milk and almond extract; mix well. Spoon into tortillas shells; top with raspberries. Store leftovers in the refrigerator.