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Ingredients
- For crust:
- 8 ounces butter, softened
- 1 (8-oz.) package cream cheese, softened
- 2 1/2 cups all-purpose flour
- For filling:
- 1 1/2 cups firmly packed brown sugar
- 2 large eggs
- 2 tablespoons butter, melted
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups toasted pecans, chopped
Details
Preparation time 40mins
Cooking time 60mins
Preparation
Step 1
Preheat oven to 350-degrees F.
For crust:
Line baking sheet with wax paper or parchment. Lightly grease mini-muffin pans.
In a mixing bowl, beat together butter and cream cheese at medium until smooth. Gradually beat in flour at low speed.
Roll or pat dough out into square or rectangle about ½-inch thick. Divide evenly into 48 pieces. Roll each piece into a ball, place on baking sheet, cover and chill at least 1 hour.
Press a chilled dough ball into each mini-muffin cup, shaping into a crust/shell. If baking in batches, keep remaining dough covered and chilled until ready to bake.
For filling:
Whisk together brown sugar, eggs, melted butter, vanilla extract and salt.
Stir in chopped pecans. Spoon about 1½ tablespoons of pecan filling into each tart shell.
Bake at 350-degrees F until filling is set, about 20 minutes.
Cool in mini-muffin pans for 10 minutes. Carefully remove from pans; transfer to cooling racks; allow to cool cool completely.
Serve right away or store in airtight containers.
Notes
Bake in batches if needed. Keep extra dough covered and refrigerated until ready to use.
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