Directions:
- Divide pastry into 24 balls. Place each ball in an ungreased 1 3/4-inch muffin tin; press into tins to form shells. Set aside.
- Tins to form shells. Set aside. Cream butter; gradually add sugar, beating well. Add egg, vanilla, and salt; beat well. Stir in pecans. Spoon 1 1/2 teaspoons filling into each tart shell. Bake at 350° for 25 minutes. Cool completely in pans.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 821.88 Kcal (3441 kJ) | ||
| Calories from fat | 465.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.72g | 80% | |
|---|---|---|---|
| Cholesterol | 97.11mg | 32% | |
| Sodium | 207.06mg | 9% | |
| Potassium | 395.72mg | 8% | |
| Total Carbs | 89.62g | 30% | |
| Sugars | 82.66g | 331% | |
| Dietary Fiber | 5.32g | 21% | |
| Protein | 8.85g | 18% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3mg | 17% | |
| Calcium | 125.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 474.42 Kcal (1986 kJ) | ||
| Calories from fat | 268.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.86g | 80% | |
|---|---|---|---|
| Cholesterol | 56.05mg | 32% | |
| Sodium | 119.52mg | 9% | |
| Potassium | 228.43mg | 8% | |
| Total Carbs | 51.73g | 30% | |
| Sugars | 47.72g | 331% | |
| Dietary Fiber | 3.07g | 21% | |
| Protein | 5.11g | 18% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.8mg | 17% | |
| Calcium | 72.4mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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