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PECANS - Tiny Pecan Tarts
Nb persons: 0
Yield: 24 tarts
Preparation time:
Total time:
Source:
| 1 cup | butter |
| 1 (3-ounce) package | cream cheese, softened |
| 2 cups | all-purpose flour |
| 3 large | eggs |
| 1 3/4 cups | firmly packed brown sugar |
| 3 tablespoons | butter, softened |
| 1/4 teaspoon | salt |
| 3/4 teaspoon | vanilla extract |
| 1 cup | pecans, chopped |
Preheat the oven to 375°F (190°C).
In a large bowl, beat 1 cup butter and softened cream cheese with an electric mixer until smooth. Fold in flour until just blended. Flatten dough to a 1-inch thick disk, wrap, and refrigerate for 30 minutes.
Grease miniature muffin tins. Divide the dough to make individual tart shells. Shape into prepared pans, extending up the sides.
In a small bowl, beat together eggs, brown sugar, softened butter, salt, and vanilla. Stir in chopped pecans. Fill the pastry-lined muffin cups.
Bake for 20 minutes, or until the pastry is brown and the filling is set. Cool briefly; then transfer tarts to wire racks.
Makes 24 tarts.
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