Ingredients
For the crust:
- 1 cup (2 sticks) unsalted butter, room temperature;
- 6 oz cream cheese, room temperature;
- 2 cups all-purpose flour.
For the pecan filling:
- 3 eggs, room temperature;
- 2 1/4 cups packed light brown sugar;
- 3 tbsp unsalted butter, melted;
- 1 tsp vanilla extract;
- pinch of salt;
- 1 1/2 cups pecans, chopped.
Instructions
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Preheat the oven to 350F.
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In a mixing bowl, whisk together unsalted butter and cream cheese until combined and creamy. Then, add all-purpose flour in a few additions. Mix after each addition until the dough forms. Refrigerate while preparing the pecan filling.
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In a large mixing bowl, whisk together packed light brown sugar and eggs. Add melted butter, vanilla extract, and a pinch of salt. Mix together. Then, stir in chopped pecans. Set aside.
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Grease muffin pan with non-stick cooking spray. Remove the dough from the refrigerator. Roll the dough into balls (approximately 1 tablespoon in size). Then, place each ball in a greased muffin pan and press each ball using your fingers and form the crust.
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Add sweet pecan filling to each mini tart crust. Bake in the preheated oven for 25-30 minutes or until browned. Enjoy!
