I Heart Pecan Tarts

This is the ultimate party-pleaser, seriously. Bring this to a potluck and it'll be gone in 60 seconds (ok I am exaggerating, but trust me). FYI: This is not an original recipe. My aunt discovered it on a Pampered Chef party (but then again, you don't really need to share that information). Here it is:

Tart Shell:
1/2 cup unsalted butter
1 package 3oz cream cheese
1 cup flour

Combine butter and cream cheese. Add flour and mix to form a soft dough.

Chill for at least an hour or overnight. Form dough into
48 walnut size balls. Place each ball of dough
in a mini muffin cup. Dip a mini tart-shaper
in flour then press into the dough to shape
perfect tarts. Fill unbaked tart shells with pecan filling.

Pecan Filling:
2 Tablespoons unsalted butter melted
3/4 cup packed brown sugar
1 egg
1 cup chopped pecans
1 teaspoon vanilla

Preheat oven to 350F.

Combine all ingredients. Fill unbaked tart shell.
Bake 15-20 minutes or until golden brown. Cool completely.

Kam's Tips:

• Make sure your butter and cream cheese are room temperature, it will be easier to work on.
• You can never go wrong with too much flour! - Make sure you put some on the palm of your hands when forming dough balls.
• I use light brown sugar instead of dark.
• Pecan filling rises while baking so I usually fill my tart shells with around 1/2 tbsp of filling.

Kitchen Gadgets Used:

• 24-cup mini muffin pan
• Kitchen Aid Artisan Mixer, flat beater attachment or if you don't have one, a handy dough blender will do
• Mini-tart shaper