Mom's Pecan Tarts

Crust

• 6 oz Cream Cheese
• 1 cup Butter
• 2 cups Flour
• 1/2 tsp Salt
• 1 1/3 cups Broken Pecans

Filling

• 2 eggs
• 2 T Butter
• 1 1/2 cups Brown Sugar
• 1 tsp Vanilla

Beat filling ingredients til smooth towards end of hour chilling.

Crust

Soften butter and cream cheese. Mix together. Then blend well with flour and salt to make a very stiff dough. Chill for 1 hour. Shape into balls and place in mini muffin tin. Shape around crust in tin. 

These don't need to be more than 1/4 inch thick in any one place. Place a few peices of pecans in crust then fill 1/2 to 2/3 full with filling. (It rises and forms a bit of a crusty top in oven.) Place a few more pecans on top, put in oven and bake at 325˚. Mini muffin tin- 25 min. Regular muffin tin- 40 min. While still quite warm take tarts out of pan. Can freeze or just cool off. Good reheated but not needed and great with ice cream.