Miniature Pecan Pies I or Pecan Tarts I2002-07-07
- Course: Desserts
- Yield : 24 servings
- Servings : 24 servings
- Prep Time : 30m
- Cook Time : 25m
- Ready In : 55m
- Add to Recipe Box
- 3 ounces Philadelphia Cream Cheese
- 1 stick butter
- 1 cup flour
- 3/4 cup light brown sugar
- 1 egg
- 1 tbsp margarine
- 1 tsp vanilla
- Dash of salt
- 2/3 cup pecans chopped
Allow the butter and cream cheese to soften at room temperature. In a glass bowl, mix cream cheese and butter with a mixer until fluffy.
Then (using your hands) mix in the flour. Separate mixture into four equal parts and flatten each into a rectangular shape as this will make it easier to ball the dough. Allow the pastry to chill from one-half hour to a few hours.
Preheat oven to 350 Fahrenheit.
Prepare filling by mixing all ingredients gently. Use a spoon, not a mixer. Refrigerate mixture if you aren't using it right away until the muffin tins are ready to fill.
Take one pastry portion and cut into 12 equal pieces. Spray your muffin tins lightly with Pam. Roll each piece into a ball and then form the ball into the muffin tin in the shape of a crust. Fill each tart about 3/4 full.
Bake at 350 degrees for 25 minutes or until light golden brown.