“Submitted by Debbie McNair, Makes 24”
READY IN:
2hrs 25mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. For tart shells, beat butter and cream cheese in small bowl, until smooth.
  2. Add flour and salt and mix, until a soft dough forms.
  3. Cover; chill at least 1 hour or overnight.
  4. Preheat oven to 350 degrees.
  5. Shape dough into 1-inch balls.
  6. Place balls of dough into cups of ungreased mini-muffin pan.
  7. Dip mini tart shaper in flour; press into dough to form tart shell.
  8. (Use floured fingers to press dough up sides of muffin cups, if you do not have a tart shaper.) For filling, combine remaining ingredients, except pecans in a small bowl; mix well.
  9. Sprinkle pecans into each tart shell.
  10. Fill tart shells evenly with filling mixture.
  11. Bake 20-25 minutes or until light golden brown.
  12. Remove from muffin pan to cooling rack (loosen edges with a knife, if needed).
  13. Cool completely.

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