1/2 cup butter or margarine, softened
3 oz cream cheese, softened
1 cup flour
2 Tbsp butter or margarine, melted
3/4 cup packed brown sugar
1 tsp vanilla
1 cup pecan halves, finely chopped
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 3/4 small 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.
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.
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.