Pecan Tartlets

yield 2 1/2 dozen

 These pecan tarts are sweet and yummy similar to the ones you would find in the candy isle.  I make my pecan tarts with a cream cheese crust, which I think makes the flavors in the tart perfect.  I use a tartlet pan, but you can use a mini muffin pan.

Crust:

• 4 ounces cold cream cheese
• 1 cup unbleached all-purpose flour
• 3 ounces (6 tablespoons) unsalted butter

Filling:

•  1 cup unsalted butter
• 2/3 cup dark corn syrup
• 2 cups powdered sugar
• 2 cups pecans, chopped

1. Preheat oven to 350°F.
2. Blend butter, flour and cream cheese until well blended and dough forms ball.  Divide dough evenly into individual tartlet pans and bake at 350°F for 5 minutes.
3. Increase oven temp to 400°F.
4. Place butter, corn syrup and powdered sugar into a pot and bring to a boil.
5. Remove from heat and stir in chopped pecans.
6. Spoon filling into baked shells.
7. Filling should be almost to the top.
8. Bake at 400°F for 8 to 10 minutes.
9. Cool
10. Loosen edges with tip of knife and unmold.

Filling Variation:

•  1 large egg, slightly beaten
• 1/2 cup dark corn syrup
• 1/3 cup firmly packed dark brown sugar
• 2 tablespoons melted unsalted butter
• 1 teaspoon vanilla
• Pinch of salt
• 1 cup coarsely chopped pecans

1. Preheat oven to 350°F.
2. Prepare dough same as the above recipe, but do not precook shells
3. Combine egg, syrup, sugar, butter, vanilla and salt.  Stir until well blended.
4. Stir in pecans and spoon into unbaked shells.
5. Filling should be almost to the top.
6. Bake at 350°F for 25-30 minutes or until filling sets.
7. Cool.
8. Loosen edges with tip of knife and unmold.