I made a double batch of these little cuties this afternoon. They smelled wonderful and although I didn't have one, they are taste tester approved!Crust
Beat together until creamy:
1/2 c (1 stick) butter (no substitutes)-softened
3 oz cream cheese -softened
Add 1 c flour and beat until well combined. Chill for 30 minutes or more.
Once chilled, divide into 24 one inch balls and put them in the bottom of 24 ungreased mini muffin tin wells (for one batch). Use thumb to squish down the middle and use fingers to pull dough up the sides to form tiny pie crusts.
(Left side-dough balls/Right side-formed into crusts)Filling
1/2 c chopped pecans
1/2 c packed brown sugar
1 egg
1 tsp vanilla
dash of salt
Spoon filling into crusts until about 3/4 full.
Bake in 325° oven for 35-40 minutes or until filling is set and crust is browned. Cool a little and then remove to a wire rack to cool completely.
Teeny little pecan tarts just in time for Thanksgiving planning!
