Ingredients:
4 ounces cream cheese, softened
1/2 cup butter, softened
1 cup flour
1 eggs
3/4 cup brown sugar
1 teaspoon vanilla
3/4 cup pecans, finely chopped
3 semi-sweet chocolate baking squares
Directions:
Beat cream cheese and butter with a mixer, medium speed, until well blended. Add flour and mix well.
Cover and refrigerate at least 1 hour or until well chilled.
Preheat oven to 357. Divide dough into 24 balls. Place one ball in each of 24 mini muffin pan. Press onto bottoms and up sides of cups to form a shell.
Beat eggs lightly in small bowl. Add brown sugar and vanilla, mix well. Stir in pecans. Spoon evenly into pastry shells, filling each shell 3/4 full.
Bake 25 to 30 minutes or until lightly browned. Let stand 5 minutes then remove tarts from pans. Cool completely on wire racks.
Drizzle with melted chocolate and let stand until set.
Servings: Serve
Time preparation: 20 min.
Time total: 140 min.