Yield
12 tarts

How to Make It

Step 1

Beat cream cheese and 2/3 cup butter at medium speed with an electric mixer until blended. Add flour and salt; beat until combined. Divide dough in half. Flatten each half into a round disk about 1 inch thick. Wrap in heavy-duty plastic wrap; chill 1 hour.

Step 2

Shape dough into 2-inch balls. Flatten balls, and place in 3-inch muffin cups, forming each into a shell. (Dough should form a lip above muffin cups.) Sprinkle pecans evenly in pastry cups.

Step 3

Whisk together eggs and next 5 ingredients until blended. Carefully pour egg mixture evenly over pecans. (Pastries will be full.) Bake at 350° for 30 to 35 minutes or until set.

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