3 ounces cream cheese
½ cup unsalted butter
1 cup flour
1 egg
¾ cups brown sugar; firmly packed
1 tablespoon soft unsalted butter
1 teaspoon vanilla
Dash of sea salt
¾ cups Pecan Valley Pecan Pieces
½ cup unsalted butter
1 cup flour
1 egg
¾ cups brown sugar; firmly packed
1 tablespoon soft unsalted butter
1 teaspoon vanilla
Dash of sea salt
¾ cups Pecan Valley Pecan Pieces
1. Preheat oven to 325ºF.
2. Let cream cheese and butter soften at room temp. Blend. Stir in flour. Chill slightly for about an hour.
3. Shape into 24 1-inch balls. Press each into ungreased muffin tins against bottom and sides to form tart crusts. Chill while mixing filling.
4. Beat together egg, sugar, 1 tablespoon butter, vanilla and salt until smooth. Divide half the pecans and place in pastry cups. Add egg mixture. Top with remaining pecans.
5. Bake in preheated oven for 25 minutes until set. Cool and remove from pans.
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