1 cup (250 mL) butter
1-8 oz package (250 g) cream cheese
2 cups (500 mL) flour
1 1/2 cups (375 mL) brown sugar
2 Tbsp (25 mL) butter, melted
1 1/2 cups (375 mL) pecans, chopped
1/2 tsp (2 mL) vanilla
To make shells, beat butter and cream cheese until fluffy. Add flour and continue to mix. Put dough in refrigerator until firm to handle. After chilling, form dough into little balls and press into bottom and sides of small, tart tins that have been lightly sprayed with non-stick vegetable spray.
To make filling, beat eggs and add all remaining ingredients and spoon into shells. Bake at 350°F (180°C) for 30 minutes.
Makes 48 two inch diameter tarts.
Carbohydrates: 12.1 g
Fat: 8.9 g
Protein: 1.5 g
Sodium: 66.4 mg