Beat softened Butter and Sugar until smooth. Beat in Egg and mix well. Add Flour and combine, bring the mixture together, and shape into a thick log. Wrap in plastic and refrigerate for 2 hours to firm up.
Cut the log into 12 discs. Flatten each pastry disc and form into a cup shape, and place into each cup. Press the pastry to cover the cup to the top, making the pastry evenly thin.
Preheat the oven to 170°C.
Mix Ricotta, softened Cream Cheese and Caster Sugar in a bowl, add Egg and Rosins (OR Sultanas), and mix well. This mixture should be at room temperature or slightly warm.
Spoon the mixture into each pastry cup. Place in the oven and bake for 25 to 30 minutes or until pastry is browned.
Leave to cool in the muffin tin for 5 minutes then move to a wire rack to cool completely.
