Recipe by: Nancy Redman
Makes: 24 tarts
Crust:
3 ounce package cream cheese
1 cup flour
1/2 cup butter
Dash of salt
Filling:
1 egg
1 cup brown sugar
1 tablespoon butter
2 tablespoons milk
1 teaspoon vanilla
1 cup pecans, chopped
Allow cream cheese and butter to come to room temperature. Make pastry of crust ingredients and roll into 24 balls and press into small muffin tins. For filling - beat eggs and add sugar, milk and vanilla. Then add pecans and pour into pie shell. Bake at 350 degrees for about 30 minutes or until filling is set.
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