Mini Carrot Cake Pecan Tarts Recipes

KATHIE LEE GIFFORD'S PECAN TARTS

Steps:

• FOR THE CRUST:.
• Cream together the softened butter and cream cheese.
• Add the flour and beat well.
• Mold into mini muffin tins, muffin cups, or any little container [these are BEST when they are bite-sized].
• Refrigerate in pans overnight.
• FOR THE FILLING:.
• Beat egg well and add oil, vanilla, brown sugar, salt and pecans.
• To assemble: Put a small ball of crust mixture into each hole of a mini muffin tin and, with a wet spoon, press into the bottom and sides. Repeat.
• Then fill each shell to 2/3 full with pecan mixture.
• Bake at 350º for 25 minutes.
• Let cool.
• Note: when I feel too lazy to make little tarts, I have made this as a pie - pressing the crust into a 9 X 5 loaf pan or a 9 inch square pan -- and poured the filling in -- and it satisfies the craving.

TINY PECAN TARTS

Steps:

• To Make Pastry: Cream butter or margarine and cream cheese. Add flour and mix well. Make into 48 balls; place one ball in each cup of a mini tart pan. Use your fingers or a tart tamper to press out into a tart shell.
• To Make Filling: Break the eggs, but do not beat. Add sugar, melted butter, salt, vanilla and pecans. Mix well. Fill the tart shells. Bake at 350 degrees F (180 degrees C) for about 30 minutes or until delicately browned.

PECAN TARTS

Steps:

• Preheat oven to 350 degrees.
• In medium bowl combine sugar, pecans, eggs, butter and vanilla.
• Spoon 1 teaspoon of mixture into each prepared tart shell.
• Bake 30 minutes or until golden brown.
• On a wire rack, cool 10 minutes; remove from pans and cool completely.
• Crust:
• In large bowl combine flour, margarine and cream cheese to form soft dough.
• Shape into 3/4 inch balls.
• Press into ungreased mini muffin pans to form tart shells.