Ingredients
Pastry:
1 cup butter
6 ounces cream cheese, softened
2 cups all-purpose flour
Filling:
4 large eggs
3 cups packed brown sugar
1 cup chopped pecans
4 tablespoons melted butter
1 teaspoon vanilla extract
1 pinch salt
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two mini tart pans.
Make the pastry: Combine butter and cream cheese in a large bowl; beat with an electric mixer until smooth and creamy. Add flour and mix to form a smooth dough.
Divide dough into 48 balls; place one ball in each greased cup of tart pans. Use your fingers or a tart tamper to press out into a tart shell.
Make the filling: Break eggs into a large bowl. Add brown sugar, pecans, melted butter, vanilla, and salt; mix until well combined. Spoon filling into prepared tart shells, filling each 3/4 full.
Bake in the preheated oven until golden brown, about 30 minutes. Transfer tarts to a wire rack to cool completely.
Editor’s Note:
Please note differences in ingredient amounts and total time when following the magazine version of this recipe.
