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 . . .
