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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Miniature Pecan Tarts Recipe

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This recipe for Miniature Pecan Tarts is from Robben Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust
1 pkg regular cream cheese, soft room temp (do not use light cream cheese)
2 sticks margarine, soft room temp
2 1/2 c flour

Filling
2 eggs, beaten
3/4 c packed brown sugar
1 c white Karo syrup
2 tbsp butter, melted
1 tsp vanilla
1 1/2 c chopped pecans
Directions:
Directions:
Crust:
Blend cream cheese and margarine together. Add salt and flour. Roll into small balls (4 dozen). Refrigerate overnight. Press balls into tart pan to form thin crust. DO NOT let crust hang over pan like pie crust.

Filling:
Mix all ingredients. Fill tart pan crusts.

Bake at 350 for 30-40 minutes or until desired browned. Scrape overflow loose as soon as you take them out of the oven. Keep tarts in pan for 4-5 minutes than transfer to cooling rack.

May be made with gluten free flour!

 

 

 

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