Tiny Pecan Tarts

• servings: 24 servings
• active time: 30 minutes
• total time: 1 hour

Ingredients

1 cup butter

6 ounces cream cheese, softened

2 cups all-purpose flour

4 large eggs

3 cups packed brown sugar

1 cup chopped pecans

4 tablespoons melted butter

1 teaspoon vanilla extract

1 pinch salt

Directions

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two mini tart pans.

To make the pastry: Combine butter and cream cheese in a large bowl; beat with an electric mixer until smooth and creamy. Add flour and mix to form a smooth dough.

Divide dough into 48 balls; place one ball in each greased cup of tart pans. Use your fingers or a tart tamper to press out into a tart shell.

To make the filling: Break eggs into a large bowl. Add brown sugar, pecans, melted butter, vanilla, and salt; mix until well combined. Spoon filling into prepared tart shells, filling each 3/4 full.

Bake in the preheated oven until golden brown, about 30 minutes. Transfer tarts to a wire rack to cool completely.

Nutrition

• Calories: 296 kcal
• Total Fat: 16 g
• Saturated Fat: 8 g
• Unsaturated Fat: 0 g
• Cholesterol: 64 mg
• Sodium: 109 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 1 g
• Total Sugars: 27 g
• Protein: 3 g