Pecan Pie Tartlets:
The original recipe makes 12-18 pecan pie tartlets. However, since some cream cheese comes in 9 oz packets, I’ve also included below, in parentheses, the modified measurements if you want to use all 9 oz of cream cheese. In that case, you get 21-24 tartlets.
To make this recipe, you need a muffin tin and cupcake/muffin paper cups.
6 oz cream cheese, softened (9 oz)
1 cup butter, softened (1 1/2 cups)
2 cups all-purpose flour (3 cups)
1/2 tsp salt
In a mixing bowl, beat (with an electric mixer) cream cheese and butter. Then, using hands, blend in flour and salt. Shape into a ball and chill for 1 hour. Once the dough is chilled, shape into 1-inch balls and press each ball into a cupcake/muffin paper cup, completely covering both the bottom and the sides of the cup. Then place them in the muffin tin.
2 eggs, beaten (3 eggs)
1/2 cup brown sugar (3/4 cup)
5 TBSP corn syrup (7.5 TBSP)
1 TBSP vanilla extract (1 1/2 TBSP)
1 1/2 cup chopped pecans (2 1/2 cups)
3 TBSP butter (or margarine), melted (4.5 TBSP)
You can prepare the filling while the dough is chilling in the refrigerator. In a large bowl, combine eggs, sugar, butter/margarine, corn syrup, and vanilla extract. Mix well with a wooden (or other) spoon, then stir in pecans. Spoon an equal amount of mixture into each pastry-lined tart tin.
Bake at 325 Fahrenheit (162 Celsius) on a lower rack for 30-35 (or even 40) minutes, until crust is golden brown and filling is set.