I needed a sweet holiday fix. One that was miles away from chocolate. Being that I'm more of a vanilla girl and my soulmate is a choc-aholic, every now and again chocolate and I have to take a break.
This recipe was heaven sent, and they're dainty and lovely to boot. The caramely filling and cream cheese crust are a positively scrumptious pairing.
Pecan Pie Mini Tarts
Recipe by Bliss From Scratch, adapted from Taste of Home | Printable Version
In a large bowl, beat butter and cream cheese until light and fluffy. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes. For filling, in a small bowl, combine the brown sugar, eggs and butter.
Roll dough into 1-in. balls. Press onto the bottoms and up the sides of greased miniature muffin pan cups. Spoon filling into cups; top each with a few pecan pieces. Bake at 350° for 20-25 minutes or until golden brown. Cool for 2-3 minutes before removing from pans to wire racks. Yield: 3 dozen. |
Yummy yum! I even bought a "never going to be used for anything else" mini cupcake pan for this recipe- DEFINITELY WORTH IT!!! The only bad part is that I eat about 10x more than I should and then hate myself for about a week afterwords- It's an awful week full of self-loathing, unrealistic goal making, trips to the bathroom scale, which all ultimately result in more depression binges. But a delightful treat none the less :)
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