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Pecan Tarts

TOTAL TIME: Prep: 20 min. + chilling Bake: 25 min. + cooling YIELD: about 20.
The flaky crust combined with a rich center makes these little pecan tarts a satisfying snack to serve and eat. They look so appealing on a pretty platter and make a great finger-food dessert when you're entertaining. They also freeze well. —Jean Rhodes, Tignall, Georgia

Ingredients

  • 3 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • FILLING:
  • 1 large egg
  • 3/4 cup packed dark brown sugar
  • 1 tablespoon butter, melted
  • 1 teaspoon vanilla extract
  • Pecan halves, optional
  • 2/3 cup chopped pecans

Directions

  • 1. In a small bowl, beat cream cheese and butter until fluffy; blend in flour and salt. Refrigerate for 1 hour.
  • 2. Preheat oven to 325°. Shape into 1-in. balls; press onto the bottom and up the sides of greased mini-muffin cups.
  • 3. For filling, in a small bowl, beat the egg. Add brown sugar, butter and vanilla; mix well. Stir in pecans. Spoon into tart shells. If desired, top each tart with a pecan half.
  • 4. Bake until lightly browned and set, 25-30 minutes. Cool for 15 minutes before carefully removing from pans.

Nutrition Facts

1 tart: 145 calories, 10g fat (4g saturated fat), 29mg cholesterol, 101mg sodium, 14g carbohydrate (8g sugars, 1g fiber), 2g protein.

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