This is a repost of one of my favorite fall recipes. They have a flaky, cream cheese crust, a dark buttery, gooey center with bits of pecans and a crunchy sweet top.
My favorite part of this recipe is there is no stand mixer required. You just need two bowls, one to mix the crust and one to mix the filling. You’ll want to take the butter and cream cheese out well in advance so they come to proper room temperature. This is a great finger dessert for parties – I made them as part of my dessert trays for an engagement party we hosted and they are easy to whip up the morning of a party.
Mini Pecan Tarts
Makes about 24 (one mini muffin pan)
For crust:
- 3 oz cream cheese at room temp
- 1 stick (1/2 cup) butter at room temp
- 1 c flour
For filling:
- 1 cup brown sugar
- 1 egg
- 1 T butter at room temperature
- 1/2 c chopped pecans
Combine brown sugar, egg, butter and pecans in small bowl. Mix together cream cheese, butter and flour in mixing bowl (I use a fork to cut the butter and cheese into the flour). Form dough into small balls and flatten and then press around into mini muffin pan. Spoon filling into each tart. Bake at 350 for about 20 minutes.
