Description
Miniature pecan tarts made with a cream cheese pastry dough pressed into mini muffin pans — filled with a brown sugar and egg custard layered over chopped pecans and baked until golden. Rich, delicate, and two bites of pure Southern pecan pie in a perfectly sized package.
Ingredients
Instructions
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Mix cream cheese and ½ cup butter together. Blend in flour until a dough forms. Chill for 1 hour.
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Preheat oven to 350°F. Roll chilled dough into 24 small balls. Press each ball into an ungreased mini muffin pan cup to form a shell.
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For filling: beat egg and brown sugar until smooth. Add 1 Tbsp. butter, vanilla, and salt.
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Put half of the pecans in the bottom of each pastry shell. Pour filling mixture over pecans. Top with remaining pecans.
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Bake at 350°F for 20–25 minutes until golden brown.
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Cool in pan before removing.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 130kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 4g20%
- Cholesterol 25mg9%
- Sodium 65mg3%
- Total Carbohydrate 12g4%
- Sugars 8g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Roll the dough balls small — they need to be just large enough to press into the mini muffin cups without excess overhang.
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