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Total Time
50mins
Prep 20 mins
Cook 30 mins

These sound super easy and looked great in the Kraft mag. I will try these out for Christmas dinner and submit a review.

Ingredients Nutrition

Directions

  1. Beat cream cheese and butter with electric mixer on medium speed until well blended.
  2. Add flour, mix well.
  3. Cover and refrigerate at least 1 hour or until chilled.
  4. Preheat oven to 375.
  5. Divide dough into 24 balls. Place 1 ball in each of 24 miniature muffin pan cups.
  6. Press onto bottoms and up sides of cups to form shells.
  7. Beat egg lightly in small bowl.
  8. Add brown sugar and vanilla and mix well.
  9. Stir in pecans. Spoon evenly into pastry shells, filling each shell 3/4 full.
  10. Bake 25 to 30 minute or until lightly browned.
  11. Let stand 5 minute remove tarts from pans and cool completely on wire racks.
  12. Drizzle with melted chocolate. Let stand until set.
Most Helpful

5 5

These were a hit at the party I took them to. I found the recipe makes more filling than I actually needed. I probably could have stretched the dough to make a few more tarts. It also required more time in the oven than the recipe called for, but that might just be my oven.