Ingredients

Instructions

  1. FOR THE CRUST:
  2. Cream together the softened butter and cream cheese.
  3. Add the flour and beat well.
  4. Mold into mini muffin tins, muffin cups, or any little container [these are BEST when they are bite-sized].
  5. Refrigerate in pans overnight.
  6. FOR THE FILLING:
  7. Beat egg well and add oil, vanilla, brown sugar, salt and pecans.
  8. 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.
  9. Then fill each shell to 2/3 full with pecan mixture.
  10. Bake at 350º for 25 minutes.
  11. Let cool.
  12. 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.