Mini Pecan Tarts

Start by making the shell. Blend 1/2 cup butter with cream cheese. Once blended, add 1 cup flour and mix. Dough will be crumbly.

Roll dough into 1.5 inch balls and place each in muffin slots in a mini muffin pan.

Use a mini-tart shaper to press down the middle of the dough, pushing the dough up along the sides of the muffin slots.

If you do not have a tart shaper, like me, use the end of another tool from your vast array of cooking utensils. I used the blunt end of a pizza cutter. Be sure to dust flour over the end of your tool to prevent sticking.

I also flattened out the edges of my dough, pressing them into the side of the pan so there would be more room for filling, but that’s up to you.

Now to the filling…

Mix 2 Tablespoons of butter with the brown sugar, vanilla and egg – I recommend doing this in a blender.

Once ingredients are combined, pour in 1 cup of finely chopped pecans and mix with a spoon.

Now, fill your tart shells with filling. Fill only to the top edge of the shell.

Bake at 350 degrees F for 20 minutes and voila!