These little tassies are easy to make and the ingredient list is simple, I usually have everything in the house already. This is the second time I made these this week. I took the first batch to a birthday party. My husband loved them so much (which surprised me because he does not like pecan pie) he requested I bring them to our New Year’s Eve party also.
A mini-tart shaper would be very convenient for making these but I haven’t gotten around to buying one so I use my fingers to press the dough into the muffin pan which works perfectly fine.
(Recipe from: Pampered Chef)
Yield: 24 tarts, Prep time: 30 minutes, Bake time: 20-25 minutes
1/2 C butter or margarine, softened
3 oz cream cheese, softened
1 C all-purpose flour
Beat butter and cream cheese until well blended. Add flour; mix until a soft dough forms. Refrigerate for one hour.
Preheat oven to 350 degrees. Using a small scoop, shape dough into 1-inch balls. Place balls into ungreased mini-muffin pan and press dough to cover bottom and side of each muffin tin.
2 Tbsp butter or margarine, melted
3/4 C packed brown sugar
1 tsp vanilla
1 C pecan halves, finely chopped
Stir melted butter, brown sugar, egg and vanilla. Add pecans and mix well.
Fill each tart shell (do not overfill). Bake for 20-25 minutes or until edges are light golden brown. Remove from oven cool in pan 3 minutes. Remove from pan and cool completely. Sprinkle with powdered sugar, if desired.