tiny pecan tarts

Do you have a pan for miniature tarts? No? Run out right now and get one. I'll wait.




Okay, I know it's the holiday season and we all should watch what we eat. But let's face it - I'm fat and you aren't exactly Twiggy there either, huh? So let's just lighten up a little and enjoy life while we can, and stick to our resolves come January, which by my book doesn't start until right about mid-February, then takes a break for my birthday. By March I've forgotten all about that nonsense.

Tiny Pecan Tarts

Crust:

1 3 oz. pkg. cream cheese
1/4 lb. butter
1 cup flour

Ingredients must be kept cold during this process. Cream butter and cheese, then add flour. Mix till smooth. Divide into 24 equal pieces and press into mini tart pan. Bottom and sides should be even and there should be no crust overlapping edges. If dough gets too soft, put it in the refrigerator for 15 minutes or so before proceeding. It is unnecessary to grease the tins. (Yeah, I guess so.)

Filling:

2 eggs, lightly beaten
1 tsp. vanilla
1 1/2 cup light brown sugar
2 Tbsp. melted butter
1/2 tsp. salt

1 lb. chopped pecans - you'll have plenty left over

Mix first five ingredients together well. Sprinkle a few chopped pecans in shells, then fill the tart crusts all the way to the top. Sprinkle a few pecans on top. Bake at 350 degrees for 30 minutes. Carefully remove from the tart pan when cooled.

Finally, you should chain up any diabetics in the general vicinity and under no circumstances let anyone know that there are 24 of these in the house. They're bite-sized and therefore extremely dangerous. Well, enjoy!