1. Soak raisins, well washed, to touch, to blend. Grind crackers into crumbs. I had vanilla biscuits with poppy seeds.

2. Prepare the "dough": a lot of raisin mix with the breadcrumbs. The batter should be the consistency like play-DOH, not runny and does not stick to hands . The amount of crackers may vary. Ready! This is possible and to stop, however, I add the cocoa powder and liqueur with coffee flavor to remove any excess sweetness and a Frank taste of raisins. In a variation not even immediately clear that tarts all of the raisins ... Leave the dough at least 30-40 minutes and then it is possible to form the tartlets.

3. First, roll the ball, then it replusive and waffle crumb formed the tartlet shapes. The bottom should be about 5 mm, the sides should be tall and thin. The tartlets are ready. Them well to fill with cheese or creamy masses.

4. Of curd, cream and sugar do with blender cottage cheese. I divided it into 2 parts and one added cocoa powder.

5. At the bottom of tartlets put wafer crumbs, top with cottage cheese and sprinkle cocoa powder

6. Ready! Those who don't like raisins, you can try to make a "Korinku" or "Cernoleuca"