A chewy pecan mixture fills buttery pastry cups for an all-time favorite Southern treat.
Preheat oven to 350°F. For tart shells, beat butter and cream cheese in Classic Batter Bowl until well blended. Add flour; mix until a soft dough forms.
Using Small Scoop, shape dough into 1-inch balls. Place balls of dough into ungreased cups of Deluxe Mini-Muffin Pan. Dip Mini-Tart Shaper in flour; press into dough with even pressure until dough rises slightly above rim of pan.
For filling, place butter in Small Batter Bowl; microwave on HIGH 30 seconds or until melted. Stir in brown sugar, egg and vanilla. Finely chop pecans using Food Chopper; add to batter bowl and mix well.
Using Small Scoop, fill each tart shell with level scoop of filling (do not overfill). Bake 20-25 minutes or until light golden brown. Remove from oven; cool in pan 3 minutes. Remove from pan to Stackable Cooling Rack; cool completely. Sprinkle with powdered sugar, if desired.
Calories 130, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 25 mg, Carbohydrate 11 g, Protein 2 g, Sodium 50 mg, Fiber less than 1 g
1 starch, 1 1/2 fat (1 carb)
Butter will provide the best flavor when making these rich, miniature tarts.
You'll want to be sure to lightly flour the Mini-Tart Shaper before forming each shell to prevent the dough from sticking.
The Flour/Sugar Shaker is ideal for sprinkling powdered sugar over baked goods for a pretty finishing touch.
To store tarts, cool completely, then place in a tightly covered container. For longer storage, freeze up to 1 month. To thaw, let the tarts stand at room temperature. You may want to sprinkle the tarts with additional powdered sugar before serving.
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