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Ingredients
- Shell:
- 1/2 c butter or margarine, softened
- 1 3 oz pkg cream cheese, softened
- 1 cup flour
- Filling:
- 2 T butter or margarine
- 3/4 cup packed brown sugar
- 1 egg
- 1 t vanilla
- 1 1/2 cup chopped pecans
Preparation
Step 1
Shells:
Beat butter and cream cheese in mixing bowl until smooth.
Add flour and mix until a soft dough forms.
Cover and chill at least 1 hour or overnight.
Preheat oven to 350
Shape the dough into 1 inch balls
Place the balls of dough into cups of an ungreased mini muffin pan
Use something round with a flat bottom to press dough into the shape of a cup (such as a sprinkles container)
Filling:
Combine all the filling ingredients in a mixing bowl, mixing well.
Fill tart shells evenly with mixture.
Bake 20-25 minutes or until a light golden brown.
Remove from muffin pan and cool on a wire rack.
Cool completely and sprinkle with powdered sugar if desired
*** Do not overfill or overcook ***
Yields 24 tarts