In a medium mixing bowl cream together cream cheese and 1 cup butter until light and fluffy.

Pecan tart recipe easy. You’ll then remove your weights and continue to bake for another 15 minutes, until the crust is golden brown. Web press the pie crust into a 9 inch tart pan. Aside from pecans, the other ingredients are pantry staples.

Arrange mini shells on a baking sheet. Web crumble up some parchment paper and set it inside your pastry. Line a baking sheet with parchment paper.

A mixture of pomegranate and cranberry juice form the base, along with a hit of gin. Roll dough between 2 sheets of wax paper to size needed for tart pan. Use wax paper or spatula to press into tart pan (to avoid over handling dough).

Use any extra dough to fill holes, as needed. I love getting kiddos in the kitchen to help press out the pastry dough into the pans— connecting over food is one of the best parts of the holiday season! Grease 30 tart tins or muffin cups and set aside.

Using a cookie scoop, add one scoop of dough into 12 muffin tins, pressing the dough evenly on the bottom and up the sides of the tins. Use a whisk to combine well. Web gather dough with dry hands and form into an even ball.

Stir in chopped pecans and then pour the pecan filling into the chilled tart shell. Web directions preheat the oven to 325 degrees f (165 degrees c). Pecan filling combine the eggs, brown sugar, butter, vanilla, and salt.