Pecan Cream Cheese Tarts (Print-Friendly Version)
Brown sugar and toasted pecans nestle in a golden cream cheese pastry, offering a rich bite-sized treat.
# Ingredients List:
→ Pastry Shell
01 -
85 grams cream cheese, softened
02 -
113 grams unsalted butter or margarine, softened
03 -
125 grams plain flour
04 -
Pinch of salt
→ Filling
05 -
2 eggs, beaten
06 -
200 grams brown sugar
07 -
28 grams unsalted butter or margarine, melted
08 -
1 teaspoon vanilla extract
09 -
Pinch of salt
10 -
100 grams pecans, chopped
# How to Make It:
01 -
Combine softened cream cheese, butter, flour, and a pinch of salt in a mixing bowl until a cohesive dough forms.
02 -
Divide dough evenly among 12 muffin tin cavities, pressing with fingers to line bottoms and sides. Patch any holes as needed.
03 -
Whisk together beaten eggs, brown sugar, melted butter, vanilla extract, and a pinch of salt in a separate bowl until smooth. Mix by hand to avoid overbeating.
04 -
Distribute chopped pecans evenly in prepared pastry shells. Pour filling over pecans, filling each shell approximately two-thirds full.
05 -
Bake in a preheated oven at 175°C for 20 to 25 minutes, or until filling is set and pastry is golden.
06 -
Allow tarts to cool in tins briefly before removing to a wire rack to cool completely.
# Extra Tips:
01 -
Avoid beating the filling with an electric mixer to prevent crusty tops; gentle hand mixing ensures a smoother texture.