Miniature Date-Pecan Tarts

Oxmoor House
4 dozen tarts


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1 (3-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 cup all-purpose flour
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs, separated
1 cup finely chopped dates
1 cup chopped pecans
1 teaspoon vanilla extract


Combine cream cheese, butter, and flour; mix well. Shape dough into 1-inch balls; press into 48 miniature 1 3/4-inch muffin tins to form shells.

Cream butter and sugar in a medium mixing bowl; add egg yolks, beating well. Stir in dates, pecans, and vanilla.

Beat egg whites (at room temperature) until stiff peaks form. Gently fold egg whites into batter. Spoon 1 1/2 teaspoons batter into each prepared shell.

Bake at 325° for 25 minutes. Remove from pans while warm. Cool on wire racks.

Created date

February 2010