Makes 24 tarts


  • ⅓ cup cream cheese at room temperature
  • ½ cup (1 stick) plus 1 Tbsp. unsalted butter, at room temperature, divided
  • 1 cup sifted all-purpose flour
  • ¾ cup dark brown sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • Pinch of kosher salt
  • ⅔ cup chopped pecans


    Active time: 30 minutes
    Total time: 1 hour

    Preheat oven to 325°. In a large bowl, combine cream cheese and 1/2 cup butter and mix well with a wooden spoon. Add flour and mix well. Flatten dough into a disk, wrap in plastic, and refrigerate 1 hour. In a large bowl, combine brown sugar, egg, remaining 1 Tbsp. butter, vanilla, and salt. Using a handheld electric mixer, beat until smooth, about 1 minute. Divide dough into 24 (1") balls. In a 24-cup mini muffin pan, place a ball in each cup. Using your thumb, press dough to line bottom and sides of cups. Evenly distribute half the pecans in cups. Add 1 rounded tsp. filling to each and top with remaining pecans. Bake until filling is set and crust is browned, about 30 minutes. Serve warm or at room temperature.

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