Pecan Tarts

These were great! I prepared the recipe exactly as indicated but used the small, mini-tin to make them bite size! Delicious! Will make these again!

  • 1- 3oz. pkg. cream cheese, softened
  • 1 stick of margarine or butter, softened
  • 1 C. flour
  • Dash of salt
  • Blend together cream cheese, margarine, flour and salt. Shape into 24
  • balls; press each ball into 1 3/4″ muffin tins (press dough in bottom and sides with fingers, do not leave any holes).
  • 2 eggs, beaten
  • 1 C. brown sugar
  • 2 T. margarine or butter, melted
  • 1 tsp. vanilla
  • Dash of salt
  • 1 C. pecans, chopped

Combine eggs, brown sugar, margarine, vanilla, and salt. Mix well (do not beat with beater, or tops will be crusty instead of a nutty one). Divide pecans evenly in pastry shells. Pour filling in shells, filling 2/3 full. Bake at 350 degrees for 20-25 minutes. Cool slightly before removing from pans. Cool on wire rack. Makes 24. “Nutty” rich–a real favorite.

Related Post:
Italian Sausage Soup with Tortellini


Strawberry Pound Cake

Bacon Egg and Hash Brown Casserole for a Lazy Weekend Breakfast