Ingredients
3 ounces cream cheese, softened1/2 cup butter, softened1 cup all-purpose flour1/4 teaspoon saltFILLING:1 large egg3/4 cup packed dark brown sugar1 tablespoon butter, melted1 teaspoon vanilla extract2/3 cup chopped pecans Pecan halves, optional
Preparation
Preheat oven to 325°. In a small bowl, beat cream cheese and butter until fluffy; blend in flour and salt. Refrigerate for 1 hour. Shape into 1-in. balls; press onto the bottom and up the sides of greased mini-muffin cups.
For filling, in a small bowl, beat the egg. Add brown sugar, butter and vanilla; mix well. Stir in pecans. Spoon into tart shells. If desired, top each tart with a pecan half.
Bake until lightly browned and set, 25-30 minutes. Cool for 15 minutes before carefully removing from pans.
