USE pulsing action to process flour, 1/2 cup butter and cream cheese spread in food processor until mixture is well blended and starts to form ball. Shape into ball with hands; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.
HEAT oven to 375ºF. Roll out pastry on lightly floured surface to 1/4-inch thickness. Cut into 12 rounds with 4-inch cutter. Spray 12 muffin pan cups with cooking spray; line with pastry rounds. Place raisins in pastry cups.
BEAT remaining butter, sugar and vanilla with mixer until well blended. Stir in egg and corn syrup; spoon over raisins.
BAKE 15 to 18 min. or until lightly browned.
serving size = 1 butter tart (61 g)