Pecan Pie Mini Tarts

I needed a sweet holiday fix.  One that was miles away from chocolate.  Being that I'm more of a vanilla girl and my soulmate is a choc-aholic, every now and again chocolate and I have to take a break.  

This recipe was heaven sent, and they're dainty and lovely to boot.  The caramely filling and cream cheese crust are a positively scrumptious pairing.  

Pecan Pie Mini Tarts Recipe by Bliss From Scratch, adapted from Taste of Home | Printable Version 3/4 cup butter, softened 2 packages (3 ounces each) cream cheese, softened 2 cups all-purpose flour Filling:  1-1/2 cups packed brown sugar 2 eggs 1 tablespoon butter, melted 1/2 cup pecan halves or pieces   In a large bowl, beat butter and cream cheese until light and fluffy. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes. For filling, in a small bowl, combine the brown sugar, eggs and butter. Roll dough into 1-in. balls. Press onto the bottoms and up the sides of greased miniature muffin pan cups. Spoon filling into cups; top each with a few pecan pieces. Bake at 350° for 20-25 minutes or until golden brown. Cool for 2-3 minutes before removing from pans to wire racks. Yield: 3 dozen.

Recipe From Bliss From Scratch