Southern Pecan Christmas Tassies
3 ounces cream cheese (softened)
1/2 cup butter, room temperature
1 cup flour
Pinch of salt
1/2 tablespoon powdered sugar
2/3 cup dark brown sugar
1 large egg, room temperature
1 tablespoon light corn syrup
1/4 teaspoon vanilla
1 tablespoon butter, melted
1 cup pecans, chopped fine
Cream together powdered sugar, salt, butter and flour in your food processor and add cream cheese last and pulse to mix. Chill for 1 hour. Roll into 1 inch balls and place in 24 mini muffin pans. Grease pans or use vegetable spray. Press the balls into the shape of the tins and either use a tamper or your fingers and a spoon to form mini pastry shells.
Blend well - brown sugar, egg, corn syrup, butter and vanilla. Sprinkle each pastry shell in muffin tin with a heaping tablespoon of pecans and top with batter. Don’t fill to the top, leave about 1/8 inch to avoid overflow while baking.
Sprinkle top with remaining pecan. Bake at 350 for 23 – 25 minutes until the pastry is golden brown and the filling if puffed up. While the pastry is still warm, run a skewer along the top edge of the pastry to loosen it from the pan and then remove the tarts from the pans (if you wait, you'll be unable to remove them from the pans). Set the tarts on a cooling rack to cool completely.