Prepare muffin pans by rolling out pie dough and cutting 4-inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill.
In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
Using some of the water from the raisins, mix together your powdered egg replacer.
In a large bowl mix together the soft margarine, brown sugar, salt and syrups; stir well until sugar is dissolved and butter is creamed.
Add the egg replacer and vanilla and mix well.
Drain raisins and divide raisins equally into all shells; then divide butter mixture into all tarts.
Bake at 400F for 20 minutes; filling will be lightly browned but still bubbling.
These take a long time to set, place them in the fridge for a quicker set time.