MINI PECAN TARTS

 MINI PECAN TARTS

1 Stick Unsalted Butter, Room Temp 

1 Package Cream Cheese, Room Temp

1 Cup Sifted All-Purpose Flour 

1 Large Egg 

3/4 Cup Packed Light Brown Sugar 

1 Tbsp Vanilla Extract 

1/8 tsp Salt 

1 Tbsp Unsalted Butter, Melted 

1/2 Cup Pecans, Chopped 

Pinch of Cinnamon 


1) In a mixer, beat together the butter and cream cheese on medium speed, then gradually add the flour. Remove the dough and form it into a ball. Place it in a bowl, cover it with plastic wrap and let it chill for 1 hour.

2) Grab another bowl and combine the egg, brown sugar, vanilla, salt, and melted butter. Mix with a fork and set aside. 

3) Prep the mini muffin pans by coating each cup with nonstick spray.

4) After the dough is chilled, it's time to roll it out into a sheet 3/4 inch thick. First, use a little flour to coat the rolling pin and cutting board to avoid sticking. Then cut and divide the dough into 24 pieces. Roll each pieces. Roll each piece into a ball, and then flatten them into mini disks. This just makes it easier to form each into the muffin mold. The dough should cover the entire muffin cup, from the bottom to the top of the sides. I try to work quickly, so the heat from my hands doesn't start melting the nicely chilled dough.

5) Preheat your oven to 325F

6) After all the cups are formed, it's time to scoop in the pecans. I use about 1/2 teaspoon of finely chopped pecans in each. Follow the pecans up with the sugar mixture. I find it easiest to use a small creamer or gravy boat for pouring. You don't want to fill to the top of the rim; two thirds full is perfect. Alright now, it's time to top off each cup with another 1/2 teaspoons of finally chopped pecans, and feel free to use a pinch of the optional cinnamon.

7) Place the muffin pan on the center rack of the oven and bake for approximately 20 to 22 minutes. Don't worry if they don't look very golden brown. They'll still cook a bit in the pan after you take them out of the oven.

8) Let the tarts cool for 5 minutes before transferring them from the hot pan onto the cooling rack. Once they're cooled, arrange them onto your fanciest serving dish or platter.


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