Ingrédients pour Tiny Tarts With Pecan Or Pumpkin Filling
- Margarine
- 4 ounces (1/2 cup) softened cream cheese
- All Purpose Flour
- Egg
- Brown Sugar
- Pecans
- Canned Pumpkin
- Sugar
- Milk
- Pumpkin Pie Spice
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Comment préparer Tiny Tarts With Pecan Or Pumpkin Filling
- **Prepare the Tart Shells:**
- In a mixing bowl, cream together 1/2 cup (1 stick) softened margarine or butter and 4 ounces (1/2 cup) softened cream cheese until light and fluffy.
- Gradually add 1 1/2 cups all-purpose flour, mixing until a soft dough forms. Do not overmix.
- Roll rounded teaspoons of dough into 1-inch balls.
- Press each ball evenly into the bottom and up the sides of mini muffin cups (a mini muffin tin is needed).
- **Prepare the Filling (choose Pecan OR Pumpkin):**
- **Pecan Filling:** In a small bowl, combine 1/2 cup packed light brown sugar, 1/4 cup pecan halves, 1 large egg, 1/4 cup corn syrup, 1 teaspoon vanilla extract, and a pinch of salt. Whisk until well combined.
- **Pumpkin Filling:** In a small bowl, combine 1 cup pumpkin puree, 1/2 cup packed light brown sugar, 1/2 cup evaporated milk, 1 large egg, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon vanilla extract. Whisk until smooth.
- **Assemble and Bake:** Fill each pastry shell with 1 heaping teaspoon of your chosen filling.
- Bake at 325°F (160°C) for 25-30 minutes, or until the pastry is golden brown and the filling is set and slightly puffed.
- Let the tarts cool slightly in the muffin tin before carefully removing them.
- Cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
72g
Fat
18g
Carbs
9g
