Mini Pecan Tarts
This dessert is my sister’s specialty around Christmas time and my mother’s favorite. Since these tasty little treats are bite-size, it makes them seem kind of guilt-free.
INGREDIENTS
DOUGH
- 4 oz. cream cheese, room temperature
- 1/2 cup margarine, room temperature
- 1 cup flour
FILLING
- 1 egg
- 3/4 cup brown sugar
- 1 tsp butter, melted
- 1 tsp vanilla
- Pinch of salt
- 1/3 cup chopped pecans (plus more for topping)
HOW TO MAKE IT
DOUGH
- Mix together the ingredients using a stand mixer fitted with a paddle attachment, if you’ve got one (you could also just use your hands)
- Wrap the dough in plastic wrap and refrigerate for 1 hour
FILLING
- Break the egg, but do not beat, and then add in the sugar, melted butter, salt, vanilla and pecans – mix well
PUTTING IT ALL TOGETHER…
- Place a small ball of dough into an ungreased mini muffin pan and press up and along the edges with your fingertips to form the crust of the tart
- Place a spoonful of filling inside the crust and smooth it out – then top it off with a whole pecan
- Bake at 325°F for 25-30 minutes or until the crust is slightly golden brown along the edges
*This is a small recipe – it only yields about 17-18 mini tarts
