The flaky crust combined with a rich center makes these little tarts a satisfying snack to serve and eat. They look so appealing on a pretty platter and make a great finger-food dessert when you’re entertaining. They also freeze well.

INGREDIENTS

• 1 (3 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• FILLING
• 1 egg
• 3/4 cup packed dark brown sugar
• 1 tablespoon butter, melted
• 1 teaspoon vanilla extract
• 2/3 cup chopped pecans
• maraschino cherry halves (optional)

DIRECTIONS

1. In a mixing bowl, beat cream cheese and butter; blend in flour and salt. Chill for 1 hour. Shape into 1-in. balls; press into the bottom and up the sides of greased mini-muffin cups.
2. For filling, beat the egg in a small mixing bowl. Add brown sugar, butter and vanilla; mix well. Stir in pecans. Bake at 325 degrees F for 25-30 minutes. Cool in pan on wire rack. Decorate with maraschino cherries if desired.

Originally found at http://allrecipes.com/Recipe/Pecan-Tarts-3/Detail.aspx.