(one of these days I'll start actually taking my own pictures)
Preheat oven to 350
Crust:
1 8oz package of cream cheese (softened)
2 cubes of butter (softened)
2 cups flour
* We use white flour. Also, this time I forgot to double the butter and so essentially, we only had 1 cube per batch and its good that way too (if you want to cut back on fat)
Filling:
1 cup honey
2 teaspoon vanilla
2 eggs
2 cups chopped pecans
Mix Crust (you may want to chill crust dough for a little while to make it easier to work with)
Roll crust into balls and place in mini cupcake pans sprayed with non-stick spray. Push dough around to make a tiny pie crust
Mix filling and put about one teaspoon of filling in each mini crust.
Bake at 350 for 20-25 min
Makes 2.5 to 3 dozen
We always seem to have more filling than we do crust. So, you could either make the crusts thinner, OR use the extra filling and some crust to make larger tarts in big muffin tins (just remember they will have to cook a bit longer.
* The name is a joke. Every year we have a hard time finding the recipe because Celeste spelled it Pean instead of Pecan.
