So around every holiday I try to bring some type of dessert. Since father's day is this month I decided to try to make some pecan tarts. The recipe I picked had rave reviews so it seemed like a good one to use...it was a great decision! These things are amazing! Fluffy light crust and sweet delicious filling! I only made slight changes and that was thanks to reading the reviews. Pressing the dough into each mini cup is a little tedious, but everything else is very simple.
Ingredients:
1 cup butter
6 oz cream cheese, softened
2 cups all-purpose flour
2 eggs
1 1/2 cups brown sugar
2 tbs melted butter
1 pinch salt
1 tsp vanilla extract
1 1/2 cups chopped pecans
Directions:
To Make Pastry - Cream butter and cream cheese. Add flour and mix well. Make into 3 or 4 balls and place in the freezer for about 45 minutes. Once chilled make the dough into 48 balls (I only did 24 at a time since I only had one pan). Use your thumb to press each ball into a mini cupcake pan. Then use your thumbs and fingers to spread each ball evenly.
To Make Filling - Break the eggs into a mixing bowl, do not beat. Add sugar, melted butter, salt, vanilla and pecans. Mix well. Fill the tarts 3/4 full. Bake at 350 for about 25 minutes. Use a butter knife to pop them out of the pan and place on a cooling rack.
Tips:
- Only make half of the filling at a time if you only have one mini cupcake pan.
- I first sprayed the pan with flour cooking spray, but many reviews said it wasn't needed. Mine slipped right out w/o any problems.
