Ingredients
48
48 servings
- •1 cup butter, softened
- •6 ounces cream cheese, softened
- •2 cups all-purpose flour
- •1.5 cups firmly packed brown sugar
- •2 large eggs
- •2 tablespoons butter, melted
- •1 tablespoon vanilla extract
- •0.125 teaspoon salt
- •1.5 cups chopped pecans
Instructions
- Beat 1 cup butter and cream cheese with an electric mixer in a large bowl until creamy. Add flour gradually, beating at low speed. Shape mixture into 48 small balls and place on a baking sheet. Cover and chill in the refrigerator for 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 mini-muffin pans. Press a dough ball into each cup in mini muffin tins to make pastry shells.
- Whisk brown sugar, eggs, 2 tablespoons melted butter, vanilla extract, and salt together in a bowl. Stir in 1 1/4 cups pecans; spoon mixture into tart shells until 2/3 full. Top with remaining pecans.
- Bake in the preheated oven until edges are golden brown, 12 to 15 minutes.
- Cool in pans on wire racks for 10 minutes. Gently remove from pans and cool completely on wire racks, about 20 minutes.
Nutritional Facts
Per 48 servings
- Calories: 114
- Carbohydrate: 9g
- Fat: 8g
- Fiber: 1g
- Protein: 1g
- Sugar: 5g
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