Melt in your mouth delightful sweet mini tart. Prep time is about 25 minutes, cooking time is about 25 minutes.
I picked up this recipe while working at Dangi. One day, I went to pick up our lunch at Mr. G's (the local tavern), and they had these on the counter for customers. I fell in love with them. I also make them with apricot, and raspberry (Solo) pie filling. I do not do anything to the filling, just put it in the crust. - Barbara Bieganski
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Melt in your mouth delightful sweet mini tart. Prep time is about 25 minutes, cooking time is about 25 minutes.
I picked up this recipe while working at Dangi. One day, I went to pick up our lunch at Mr. G's (the local tavern), and they had these on the counter for customers. I fell in love with them. I also make them with apricot, and raspberry (Solo) pie filling. I do not do anything to the filling, just put it in the crust. - Barbara Bieganski
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Ingredients
Crust
- 1/4 lb Margarine or Oleo
- 3 oz Cream Cheese , softened
- 1 C Flour
Filling
- 2 Eggs , stir with a fork
- 1 1/2 C Brown Sugar
- Drops of Vanilla
- Pinch Salt
- 2 Tbsp Butter melted (not hot)
- Ground Pecans
Servings:
Instructions
- Mix ingredients with a fork to make a sticky dough.
- Separate the dough into 24 equal balls.
- Shape into miniature tins to make crust.
- Mix eggs, brown sugar, vanilla, salt and butter in a 2 Cup measure or bowl.
- Sprinkle 1/4 teaspoon of the ground pecans on the bottom of each crust.
- Fill the crust 3/4 full with egg-sugar mixture.
- Top with 1/4 teaspoon ground pecans
- Bake at 365 degrees for 25 minutes
- Sprinkle with powdered sugar if desired
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