Kathie Lee Gifford's Pecan Tarts |
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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 24 |
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if you want a surefire hit... these take a little more time to make - in mini muffin tins...but you canNOT stop eating them and they disappear at any party in a flash! This Is A Labor of Love to make individual mini tarts [make it much faster by making a pan's worth and cutting into squares like brownies]- but everyone asks for the recipe NOW... a pretty easy way to spread more joy in the world... EVERYONE loves them - even if they don't like nuts... OR pecan pie! Ingredients:
1/2 cup butter, softened |
3 ounces cream cheese, softened |
1 cup flour |
1 egg, beaten |
1 tablespoon oil or 1 tablespoon melted butter |
1 teaspoon vanilla |
3/4 cup brown sugar, packed |
1/4 teaspoon salt |
1/2 cup chopped pecans |
Directions:
1. FOR THE CRUST:.
2. Cream together the softened butter and cream cheese.
3. Add the flour and beat well.
4. Mold into mini muffin tins, muffin cups, or any little container [these are BEST when they are bite-sized].
5. Refrigerate in pans overnight.
6. FOR THE FILLING:.
7. Beat egg well and add oil, vanilla, brown sugar, salt and pecans.
8. To assemble: Put a small ball of crust mixture into each hole of a mini muffin tin and, with a wet spoon, press into the bottom and sides. Repeat.
9. Then fill each shell to 2/3 full with pecan mixture.
10. Bake at 350ยบ for 25 minutes.
11. Let cool.
12. Note: when I feel too lazy to make little tarts, I have made this as a pie - pressing the crust into a 9 X 5 loaf pan or a 9 inch square pan - and poured the filling in - and it satisfies the craving.
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