Pecan Tarts

Susan Bannister

• 8 oz. cream cheese, softened
• 1 C. margarine
• 2 C. flour, unsifted
• 2 large eggs
• 1 1/2 C. brown sugar
• 2 T. margarine, softened
• 1 tsp. vanilla
• 6 oz. bag pecan pieces, you will not use entire bag

Combine cream cheese and 1 C. margarine together. Add flour and mix. Place in plastic wrap and chill dough for one (1) hour. Form 48 miniature balls, place in mini muffin pans and press to make crust. Preheat the oven to 325°. For the filling, mix eggs, brown sugar, 2 T. margarine and vanilla together. Fill each muffin cup 2/3 full. Place broken nuts on top of filling in each cup. Bake for 25 minutes.