Pecan Pie Tarts

This recipe hails from my grandmothers (aka Ma's) kitchen. This is on my Top 5 favorite things she cooks. During the Christmas season Ma makes ahhhhh-mazing goody baskets packed full with home aid cookies, and yummy treats. This treat rarely made it into the baskets (at least while I lived at home) because I loved them so much. The crust has just enough cream cheese to make it "tang" and flaky and marvelous! The filling is so close to the filling of a pecan pie you won't believe it!

A few years back I tried my hand at making a Pecan Pie. Pecan Pie is my favorite pie ever. It's safe to say that attempt went down in flames. I ended up with pecan like syrup, burnt pecans, and a disgusting tasting crust. Grody to the max!

I vowed never to try my hand at pecan pie again. I'm not one of those awesome people who keep trying things until they get it right. If it doesn't work out the first time... it will be my last time. Thank goodness this recipe exists. It's easy, it's like a mini pecan pie, and did I mention it was easy?

If you don't have the time to slave over a REAL pecan pie this is for you! Feel free to thank my Ma for this amazing little tart, or you can send me a check and I'll do my best to get it to her (or not).

Pecan Pie Tarts

Crust

• 6 oz cream cheese
• 1 c. butter
• 2 c. all purpose flour

Filling

• 1/4 c. butter (softened)
• 1 1/2 c. packed brown sugar
• 2 eggs
• 2tsp vanilla extract
• 1 3/4 c chopped pecans

Directions

• Preheat oven to 325 degrees
• Grease muffin tins or mini muffin tins. (I use mini)
• For Crust: Cream together butter and cream cheese and add flour 1/2 at a time until your dough forms into a ball.
• Roll crust into small balls and form into your muffin tins.
• For Filling:  Cream together butter and brown sugar until light and fluffy.  Beat in eggs and vanilla until smooth.  Add pecans and stir until well incorporated. 
• Pour filling into your muffin pans (about half full).
• Bake for 25 minutes.