Mini Pecan Tarts


For the Pastry:

1- 3 oz. package cream cheese, softened

1 stick of margarine or butter, softened

1 Cup flour

Dash sea salt

For the Filling:

2 eggs, beaten

1 Cup brown sugar

2 Tablespoon margarine or butter, melted

1 teaspoon vanilla

Dash sea salt

1 Cup pecans, chopped

Preheat oven to 350.

For the Pastry

Blend together cream cheese, margarine, flour and salt. Shape into 24 balls, then press each ball into 1 3/4" mini muffin tins

Press dough in bottom and up sides

For the Filling:

Combine eggs, brown sugar, margarine, vanilla, and salt.

Stir to mix well (do not mix with a mixer, tops will be crusty instead of nutty).

Divide pecans evenly in pastry shells.

Pour filling in shells, filling 2/3 full (do not fill to the top, the filling will overflow when baked).

Bake 20 to 25 minutes.

Cool before removing from pans.
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