Rating: 5 stars 4.8
103 Ratings
  • 5 star values: 86
  • 4 star values: 15
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

The flaky crust combined with a rich center makes these little tarts a satisfying snack to serve and eat. They look so appealing on a pretty platter and make a great finger-food dessert when you're entertaining. They also freeze well. -Jean Rhodes, Tignall, Georgia

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
FILLING

Directions

Instructions Checklist
  • In a mixing bowl, beat cream cheese and butter; blend in flour and salt. Chill for 1 hour. Shape into 1-in. balls; press into the bottom and up the sides of greased mini-muffin cups.

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  • For filling, beat the egg in a small mixing bowl. Add brown sugar, butter and vanilla; mix well. Stir in pecans. Bake at 325 degrees F for 25-30 minutes. Cool in pan on wire rack. Decorate with maraschino cherries if desired.

Nutrition Facts

148 calories; protein 1.7g; carbohydrates 14.4g; fat 9.6g; cholesterol 27.7mg; sodium 79.7mg. Full Nutrition
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