Petite Pecan Tarts

Good Day Fellow Bloggers and Followers!

I sincerely apologize for the VERY late post.  As I mentioned in my last blog post, I was having a computer issue and it is now resolved.

For this next blog post, I had planned on posting this for Thanksgiving however this delicious recipe is perfect for the season and would also be a GREAT tasty treat to add to your Christmas menu this year. These pecan tarts have been passed around Nonnina's family and been adapted from her cousin who spends time with her on occasion to bake these small but tasty treats.

Nonnina and I had so many laughs while making the pecan tarts, it was amazing to see how she works and what was even more amazing about this experience was that we worked together to come up with the best way to make them so that it is fun, fast and easy for all of YOU!  I am so happy that I was able to input my thoughts and be apart of adapting this tradition.

Enjoy!

Ingredients

• 1 cup Butter
• 6 oz. Softened Cream Cheese
• 2 cups All Purpose Flour
• 3 Eggs
• 2¼ cups Packed Brown Sugar
• 3 tbsp Melted Butter
• Pinch of salt
• 1 tsp Vanilla Extract
• 2 Cups Chopped Pecans

Directions

1. Preheat the oven to 350℉.

2. In a mixer, cream the butter.

3. Add the cream cheese to the mixer and cream together with the butter on medium speed for about 2 minutes.

4. Add the flour a little bit at a time until combined.  A dough will start to form and it will begin to come off the sides of the bowl.

5. Collect all the dough and on a flat surface, make it into a ball.

6. Add a layer of parchment paper to the cookie sheet.

7. Using your hands, tear pieces of dough off, rolling them into 1 inch balls.

The dough should make 48 balls.

NONNINA'S TIP* For better results, leave them in the fridge for 2 hours or overnight.

8. Once the dough has been removed from the fridge, place the balls in a tartlet tray. Using a tart tamper, push the dough into the tray.

NONNINA'S TIP* If you do not have a tart tamper you can easily use your fingers.

9. Take the pecans and fill the shells about ¾ full.

10. In a separate bowl, crack and break the eggs DO NOT beat them.

11. Add brown sugar and mix together with the eggs.

12.  Add vanilla extract, melted butter and salt.  Whisk together until smooth.

13. Using a tablespoon, scoop the filling into the tart shells until it almost reaches the rim.

NONNINA'S TIP* You can choose to roll excess dough inward for a different look.

14. Bake for 30 minutes, or until lightly browned, making sure to turn the tray half way through bake time.

Please stop by Nonnina's Kitchen for new recipes every week!

Buon Apetito!

With Love From, Nonnina!