Miniature Pecan Tarts

  • Yield: 4 dozen


Miniature Pecan Tarts
2-- eggs, lighty beaten
6tablespoons melted butter
1 1/2cups firmly packed dark or light brown sugar
1/4teaspoon salt
2teaspoons vanilla extract
2cups chopped pecans
-- Tart Shells
-- Confectioners's sugar (optional)
Tart Shells:
6ounces cream cheese, softened
1cup butter, softened
2cups flour


  1. To prepare the filling:  Combine eggs, butter, brown sugar, salt and vanilla in a medium mixer bowl and beat well.  Spoon 1 teaspoon of the pecans into each Tart Shell.  Cover with 2 teaspoons of the filling.  Bake at 325F for 30 minutes.  Cool on wire racks. 
  2. To prepare tart shells:  Beat the cream cheese and butter in a mixer bowl until smooth and creamy.  Add the flour and mix well.  Chill, covered, for 2 hours.  Shape the dough into forty-eight 1-inch balls.  Place each ball in a paper-lined 1 3/4-inch muffin cups.  Shape to form a shell.

Recipe reprinted with permission from the Junior League of Wilmington’s Seaboard to Sideboard (the Junior League of Wilmington, North Carolina, 1998).