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Pecan Tarts

Source of Recipe


Coastal Living, May/June 2002






List of Ingredients



• 2 (3-oz.) pkgs. cream cheese, softened
  
• 2/3 cup unsalted butter, softened
  
• 2 cups all-purpose flour
  
• Pinch salt
  
• 1 cup chopped pecans
  
• 3 large eggs, beaten
  
• 1 cup firmly packed dark brown sugar
  
• 3/4 cup light corn syrup
  
• 2 Tbsp butter, melted
  
• 1 tsp vanilla extract
  
• 1/2 tsp salt
  






Instructions



1. Beat cream cheese and 2/3 cup butter at medium speed with an electric mixer until blended. Add flour and salt; beat until combined. Divide dough in half. Flatten each half into a round disk about 1 inch thick. Wrap in heavy-duty plastic wrap; chill 1 hour.
   
   
2. Shape dough into 2-inch balls. Flatten balls and place in 3-inch muffin cups, forming each into a shell. (Dough should form a lip above muffin cups.) Sprinkle pecans evenly in pastry cups.
   
   
3. Whisk together eggs and next 5 ingredients until blended. Carefully pour egg mixture evenly over pecans. (Pastries will be full.) Bake at 350 degrees (F) for 30 to 35 minutes or until set.
   
   Yield: 12 tarts