Ingredients: (makes 24 tarts)
Tart Shell
• ½ cup butter
• 3 oz. cream cheese
• 1 cup flour
Directions:
Beat all ingredients and then chill in the refrigerator for one hour.
Meanwhile…
Filling
• 2 T butter, melted
• ¾ cup packed brown sugar
• 1 egg
• 1 tsp vanilla
• 1 ½ cups chopped pecans
Directions:
Mix all ingredients. Remove dough from fridge and separate into 1” balls. Place dough balls in mini muffin tins and press with your fingers up and around the inside of each muffin form. Fill each mini pie shell with filling and bake 20-25 minutes or until lightly golden brown. Cool for a few minutes in the pan and then pull out and let cool on a cookie sheet.
Recipe from: my friend, SARA MURRAY
