Ingredients
- Shells:
- ½ cup butter or margarine, softened
- 3 oz. cream cheese, softened
- 1 cup all-purpose flour
- Filling:
- 2 T. butter or margarine, melted
- ¾ cup packed brown sugar
- 1 egg
- 1 t. vanilla
- 1 cup pecan halves, finely chopped
- Powdered sugar
Preparation
Step 1
Preheat oven to 350 degrees. For tart shells, beat butter and cream cheese till well blended. Add flour; mix until a soft dough forms. Shape dough into 1-inch balls. Place balls of dough into ungreased cups of a mini-muffin pan. Dip mini-tart shaper in flour; press into dough with even pressure until dough rises slightly above rim of pan.
For filling, place butter in a small bowl; microwave on high 30 seconds or until melted. Stir in brown sugar, egg and vanilla. Finely chop pecans; add to butter mixture and mix well. Fill each tart shell with filling (do not overfill). Bake 20 to 25 minutes or until golden brown. Remove from oven; cool in pan 3 minutes . Remove from pan to cooling rack; cool completely. Sprinkle with powdered sugar.