3 ounces cream cheese, softened
½ cup + 1 tablespoon butter, softened
1 cup sifted flour
¾ cup dark brown sugar, firmly packed
1 teaspoon pure vanilla extract
2/3 cup finely chopped pecans
Dash of salt
Confectioner’s sugar to sprinkle on top of tarts
Preheat oven to 325 degrees F.
Combine cream cheese, ½ cup butter and flour. Mix thoroughly and cover and chill dough for approximately 1 hour. Once chilled, divide the dough into 24 small balls and press into the sides and bottom of 2 ungreased miniature muffin pans. Combine egg, brown sugar, vanilla, salt and remaining 1 tablespoon of butter and beat until smooth. Sprinkle 1/3 cup pecans equally into the 24 tart shells. Divide egg mixture equally among the 24 tarts. Sprinkle the remaining 1/3 cup of pecans on top of tarts. Bake tarts for approximately 20-25 minutes or until the tarts are golden brown. Remove from oven and cool on a wire rack. Sprinkle tops of tarts with confectioner’s sugar.