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Prep Time: 120 Minutes Cook Time: 25 Minutes |
Ready In: 145 Minutes Servings: 24 |
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Submitted by Debbie McNair, Makes 24 Ingredients:
1/2 cup butter, softened |
1 (3 ounce) package cream cheese, softened |
1 cup all-purpose flour |
1/4 teaspoon salt |
2 tablespoons butter, melted |
3/4 cup light brown sugar, packed |
1 egg |
1 teaspoon vanilla |
1/4 teaspoon salt |
1/2 teaspoon ground cinnamon |
1 cup pecans, chopped |
Directions:
1. For tart shells, beat butter and cream cheese in small bowl, until smooth.
2. Add flour and salt and mix, until a soft dough forms.
3. Cover; chill at least 1 hour or overnight.
4. Preheat oven to 350 degrees.
5. Shape dough into 1-inch balls.
6. Place balls of dough into cups of ungreased mini-muffin pan.
7. Dip mini tart shaper in flour; press into dough to form tart shell.
8. (Use floured fingers to press dough up sides of muffin cups, if you do not have a tart shaper.) For filling, combine remaining ingredients, except pecans in a small bowl; mix well.
9. Sprinkle pecans into each tart shell.
10. Fill tart shells evenly with filling mixture.
11. Bake 20-25 minutes or until light golden brown.
12. Remove from muffin pan to cooling rack (loosen edges with a knife, if needed).
13. Cool completely.
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