Ingredients:
1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup flour
1 eggs, beaten
1 tablespoon oil or 1 tablespoon melted butter
1 teaspoon vanilla
3/4 cup brown sugar, packed
1/4 teaspoon salt
1/2 cup chopped pecans
Directions:
FOR THE CRUST:.
Cream together the softened butter and cream cheese.
Add the flour and beat well.
Mold into mini muffin tins, muffin cups, or any little container [these are BEST when they are bite-sized].
Refrigerate in pans overnight.
FOR THE FILLING:.
Beat egg well and add oil, vanilla, brown sugar, salt and pecans.
To assemble: Put a small ball of crust mixture into each hole of a mini muffin tin and, with a wet spoon, press into the bottom and sides. Repeat.
Then fill each shell to 2/3 full with pecan mixture.
Bake at 350F for 25 minutes.
Let cool.
Note: when I feel too lazy to make little tarts, I have made this as a pie – pressing the crust into a 9 X 5 loaf pan or a 9 inch square pan — and poured the filling in — and it satisfies the craving.
Servings: 24
Time preparation: 40 min.
Time total: 65 min.