Tiny Pecan Tarts

By cortanez

Ingredients

• 1 cup butter, room temperature
• 6 ounces cream cheese, softened
• 2 cups all-purpose flour
• 3 eggs, room temperature
• 2 1/4 cups packed brown sugar
• 3 tablespoons melted butter
• 1 pinch salt
• 3/4 teaspoon vanilla extract
• 3/4 cup chopped pecans

Details

Servings 48
Adapted from allrecipes.com

Preparation

Step 1

1. To Make Pastry: Cream butter or margarine and cream cheese. Add flour and mix well. Make into 48 balls, adjusting to make even sized balls. Place one ball in each cup of a mini tart pan. Use your fingers or a tart tamper to press out into a tart shell. (NOTE: OK if it looks thin, as long as there are no holes)
2. To Make Filling: Break the eggs, but do not beat. Add sugar, melted butter, salt, vanilla and pecans. Mix well. Fill the tart shells (1/2 to 3/4 full). Bake at 350 degrees F (180 degrees C) for about 30 minutes or until delicately browned. Check browning after 25 minutes.

NOTE: Need to fix dough to filling ratio. I think that this recipe makes too much dough for 48 tarts. Buy mini tart pans and use them for next time (may resolve the ratio problem).