Pecan Pie Mini-Tarts with Yogurt Cheese Pastry

I'm in love with the buttery smell that comes from my hands and fills the air when I make tarts and pies.

And despite all my best intentions not to do any rich baking, here I was again - leafing through my cook books yesterday and stopping at each mention of these sinful treats. . . I spent the past week mostly away from the internet - just to make my days a little less complicated, to kick back and enjoy a rare break in routine and to, once again, make time for things I enjoy best.

And that brings me to these mini-tarts. The pecan-pie filling is crusty on top, chewy-gooey on the inside. They are a snap to make and I found them too tempting not to share.

Pecan Pie Tarts with Yogurt Cheese Pastry

(Page 26 of 101 Things to do with Yogurt)

For the Tart Shells:

 1/2 cup butter, softened

1/3 cup powdered sugar

3 ounces (6 tbsp) yogurt cheese

1 tsp vanilla

1/4 tsp salt

1 cup flour

For the Filling:

 1 egg, beaten

1 tsp vanilla extract

1/2 cup coarsely chopped pecans

2 tbsp butter, melted

3/4 cup brown sugar

To make the tart shells: 

Preheat Oven to 350. 

Place all the ingredients in a food processor and pulse until the mixture forms a ball. Wrap dough in plastic wrap and refrigerate for at least 1 hour. 

Flour  hands and shape dough into 24 balls. Press dough with fingers up the sides of a mini muffin tin to fill each muffin cup. Set aside. 

Filling: 

Stir together the ingredients in a small bowl until mixed. 

Fill each tart shell about 2/3 full and bake 25-30 minutes. Cool tarts in pan for 5 minutes and then remove to cooling rack. 

Dust with powdered sugar or top with a dollop of whipped cream to serve. Makes 24 mini-tarts.

Go on - take a bite . . .