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- 6 ounces cream cheese
- ½ lb unsalted butter
- 2 cups all-purpose flour
- 1¾ cups light brown sugar; firmly packed
- 1 pinch sea salt
- 2 tablespoons unsalted butter; melted
- 1 teaspoon vanilla
- 2 eggs
- 7 ounces pecan pieces
- Preheat oven to 350ºF.
- In a large mixing bowl cream together the cream cheese and butter; add flour. Make 48 balls. Put in small cupcake pans or mini tart pans and shape for tarts, pressing dough over bottom and up the sides.
- Beat eggs slightly with a fork, and then add granulated sugar, melted butter, vanilla and pinch of sea salt. Add nuts. Put about ¾ teaspoon of filling (maybe a little more) into each tart.
- Bake in a preheated oven for 30 minutes. Remove and cool.
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