Tiny Pecan Tarts
Course: DesertsCuisine: EuropeanPrep Time
30 mins
Cook Time
30
minutesTotal Time
1
minuteServings
24
Yield
4 dozen
Ingredients
- Pastry
1 cup — butter
6 ounces — cream cheese, softened
2 cups — all-purpose flour
- Filling
4 large — eggs
3 cups — packed brown sugar
1 cup — chopped pecans
4 tablespoons — melted butter
1 teaspoon — vanilla extract
1 pinch — salt
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two mini tart pans.
- To make the pastry: Combine butter and cream cheese in a large bowl; beat with an electric mixer until smooth and creamy. Add flour and mix to form a smooth dough.
- Divide dough into 48 balls; place one ball in each greased cup of tart pans. Use your fingers or a tart tamper to press out into a tart shell.
- To make the filling: Break eggs into a large bowl. Add brown sugar, pecans, melted butter, vanilla, and salt; mix until well combined. Spoon filling into prepared tart shells, filling each 3/4 full.
- Bake in the preheated oven until golden brown, about 30 minutes. Transfer tarts to a wire rack to cool completely.
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