In a food processor fitted with an "S" blade, process the almonds and raisins until the mixture begins to stick together.
Press the mix into the bottom and sides of two five-inch tart pans, or plastic wrap lined cupcake tins, to form the crust.
In a small blender, puree the water and almonds until very smooth.
Add the remaining ingredients and puree until smooth.
Divide between the two crusts and fill to the top.
Add some chopped almonds as a topping, and refrigerate for at least an hour before serving, to allow the tarts to cool and firm.