Ingredients

The following ingredients have 4 Servings
  • 1/2 cup unsalted butter at room temperature
  • 4 ounces cream cheese at room temperature
  • 1 cup flour
  • 3/4 cup brown sugar
  • 1 large egg
  • 1 tablespoon butter at room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup pecan pieces

Instruction

  • For the crust, mix together butter and cream cheese and then stir in flour. I used my stand mixer for this. Roll into 24 small balls. Chill in the refrigerator for 15-20 mins.
  • Meanwhile, make filling by stirring together filling ingredients.
  • Preheat oven to 375 degrees F. and spray mini muffin pan with cooking spray.
  • Press chilled balls into mini muffin pan. Be sure to get the crust up around the sides. I use my thumb and then press some around the sides with my fingers. Fill each tart evenly with filling. They will be pretty full.
  • Bake at 375 degrees F. for 15-20 mins. Remove from the oven and allow tarts to cool for about 15 mins before removing from pan. I run a butter knife around the sides of the tart to make the removal process easier.