Tiny Tarts So Tasty

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Tiny Tarts

"Yummy miniature pecan truffles. Wonderful on holiday cookie trays."

Ingredients :

half of cup butter, softened
1 (three ounce) package deal cream cheese, softened
1 cup all-purpose flour
1 egg
three/four cup packed brown sugar
1 tablespoon margarine, melted
half of cup chopped pecans

Instructions :

Prep : 30M	Cook : 12M	Ready in : 2H

Preheat the oven toe 325 stages F (one hundred sixty five levels C).
Beat softened margarine or butter and cream cheese until thoroughly mixed. Stir in flour.
Using 24 ungreased 1 three/four inch mini muffin cups, press a rounded teaspoon of pastry flippantly into the lowest and up the sides of every cup.
To Make The Filling: Beat the egg and mix in the brown sugar, melted margarine or butter and the chopped pecans.
Fill every pastry-coated muffin cup with approximately 1 heaping teaspoon of pecan filling. Bake at 325 degrees F (one hundred sixty five tiers C) for about 30 minutes or until pastry is golden and filling is puffed. Cool barely in the muffin cups, then dispose of and cool absolutely on a cord rack.

Notes :

Reynolds® parchment may be used for less complicated cleanup/elimination from the pan.

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