Mini Pecan Tarts Recipe By Tasty Food

PECAN TARTS

Steps:

• In a small bowl, beat cream cheese and butter until fluffy; blend in flour and salt. Refrigerate for 1 hour. Shape into 1-in. balls; press onto the bottom and up the sides of greased mini-muffin cups. , For filling, in a small bowl, beat the egg. Add brown sugar, butter and vanilla; mix well. Stir in pecans. Spoon into tart shells. , Bake at 325° for 25-30 minutes. Cool for 15 minutes before carefully removing from pans. Garnish with maraschino cherries if desired.

TINY PECAN TARTS

Steps:

• To Make Pastry: Cream butter or margarine and cream cheese. Add flour and mix well. Make into 48 balls; place one ball in each cup of a mini tart pan. Use your fingers or a tart tamper to press out into a tart shell.
• To Make Filling: Break the eggs, but do not beat. Add sugar, melted butter, salt, vanilla and pecans. Mix well. Fill the tart shells. Bake at 350 degrees F (180 degrees C) for about 30 minutes or until delicately browned.

MINI PECAN TARTS RECIPE BY TASTY

Steps:

• Preheat the oven to 375ºF (190ºC).
• Make the filling: Add the sugar and butter to a large bowl and cream with an electric hand mixer until fluffy.
• Add the chopped pecans and fold to combine. Set aside.
• Make the crust: In a large bowl, cream together the cream cheese and butter until smooth.
• Add flour and beat to incorporate, then knead the dough with your hands until smooth.
• Roll the dough into 18 small balls and press into the cups of a mini muffin tin. Fill the shells with the pecan filling.
• Bake for 20-25 minutes, until golden brown.
• Let the tarts cool in the mini muffin tin for 5 - 10 minutes.
• Remove from the pan and serve warm.
• Enjoy!

PECAN TART

Steps:

• In a saucepan, combine sugar, corn syrup, rum and butter. Bring to a boil, then let cool until lukewarm. Beat eggs 1 at a time into this mixture, then add remaining ingredients. Fill tart shell and bake in a preheated 350 degree oven for 50 minutes.;

PECAN TASSIES

Steps:

• In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to roll., Preheat oven to 375°. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of greased mini muffin cups., For filling, in a small bowl, mix egg, brown sugar, butter, vanilla and salt until blended. Stir in 1/3 cup pecans; spoon into pastries. Sprinkle with remaining pecans., Bake 15-20 minutes or until edges are golden and filling is puffed. Cool in pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cooled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers.

PECAN TASSIES

Steps:

• Preheat oven to 350 degrees. Make the dough: Process pecans in a food processor until finely ground (you should have about 1/2 cup); set aside. Put mascarpone or cream cheese and butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until well blended. Add flour, ground pecans, and salt; mix just until dough comes together. Alternatively, stir together ingredients with a wooden spoon in a large bowl.
• Roll dough into eighteen 1-inch balls, and press into bottoms and up sides of cups of mini-muffin tins.
• Make the filling: Whisk the egg, sugar, maple syrup, vanilla, butter, and salt in a small bowl. Stir in pecans. Spoon about 1 1/2 teaspoons filling into each muffin cup.
• Bake pecan tassies until crust begins to turn golden, about 20-22 minutes. Let cool completely in tins on wire rack. Unmold. Pecan tassies can be stored in single layers in airtight containers up to 3 days.

TINY TARTS

Steps:

• Preheat the oven toe 325 degrees F (165 degrees C).
• Beat softened margarine or butter and cream cheese until thoroughly combined. Stir in flour.
• Using 24 ungreased 1 3/4 inch mini muffin cups, press a rounded teaspoon of pastry evenly into the bottom and up the sides of each cup.
• To Make The Filling: Beat the egg and mix in the brown sugar, melted margarine or butter and the chopped pecans.
• Fill each pastry-lined muffin cup with about 1 heaping teaspoon of pecan filling. Bake at 325 degrees F (165 degrees C) for about 30 minutes or until pastry is golden and filling is puffed. Cool slightly in the muffin cups, then remove and cool completely on a wire rack.