• Preheat oven to 350℉. Gather all your ingredients so that you have everything close at hand on the counter or table. Coat a mini muffin pan with cooking spray.

  Using a nut chopper or knife and cutting board, coarsely chop pecans.

Prepare the Dough

• In a large mixing bowl, cream the softened butter and cream cheese until incorporated. Add in all-purpose flour. Mix well. Place the dough in a small bowl and cover with plastic wrap. Chill dough for 20-30 minutes.
• Divide dough into fourths and then roll each into six balls. Place one ball in each cup of the prepared mini muffin pans. Use your fingers or a tart tamper to form the dough along the sides of the pan.

Make the Filling

• In a medium bowl, combine large egg, granulated sugar, melted butter, salt, and vanilla extract. Mix well.
• Add in the chopped pecans. Mix to incorporate.
• Fill tart shells 2/3 full. Bake in preheated oven for 18-25 minutes until delicately browned.
• Allow to cool for 10 minutes and then remove from pan to a wire cooling rack. Makes 24 tarts.