Make: 24 tarts
Crusts:
1 (3 ounce) package cream cheese, softened
1 stick (1/2 cup) butter, softened
1 cup all-purpose-flour
Direction:
1. In a medium bowl, cream together butter and cream cheese. Add flour and mix well until the mixture form smooth dough. Shape dough into a ball. Cover with plastic wrap and refrigerate about ½ hour.
2. After refrigeration, divide the dough into 24 equal pieces and place one piece in each cup of a mini muffin pan. Use your fingers to press the dough into the bottoms and sides of mini muffin pan, set aside.
Filling:
1 egg
1 tablespoon butter, melted
1 teaspoon vanilla extract
3/4 cup dark brown sugar
1/8 teaspoon salt
1 cup roasted pecans, chopped
Directions:
Break the egg, but do not beat. Add melted butter, vanilla, sugar and salt mix well. Stir in chopped pecans. Use a spoon to fill each of the crusts 2/3 full with the filling mixture. Bake in preheated oven at 350 degree F for 20-25 minutes or until the filling is set and the crusts are light brown. Let cool about 10 minutes before remove from the pan.
I have a question, your ingredient list says 1 (3 oz) package of cream cheese, but the photo shows and 8 oz package, and I can only find 8 oz packages in the store, is it actually the whole package or do I need to estimate 3 oz?
ReplyDeleteBy the way I found your recipe on Pinterest, they look amazing and I can't wait to try them!
ReplyDelete