6 ounces cream cheese
½ lb unsalted butter
2 cups all-purpose flour
1¾ cups light brown sugar; firmly packed
1 pinch sea salt
2 tablespoons unsalted butter; melted
1 teaspoon vanilla
7 ounces Pecan Valley Pecan Pieces
1. Preheat oven to 350ºF.
2. In a large mixing bowl cream together the cream cheese and butter; add flour. Make 48 balls. Put in small cupcake pans or mini tart pans and shape for tarts, pressing dough over bottom and up the sides.
3. Beat eggs slightly with a fork, and then add granulated sugar, melted butter, vanilla and pinch of sea salt. Add nuts. Put about ¾ tsp of filling (maybe a little more) into each tart.
4. Bake in a preheated oven for 30 minutes. Remove and cool.