Pecan pie has always been a favorite of mine… but it is so challenging to get it just right. Nothing can ruin a good pecan pie like under-baking it and having the filling be a gooey mess. I love these tarts to pieces…no gooey mess… just pure pecan heaven. Did I mention there is maple in this? And here is another twist… the pastry shells are made out of cream cheese! I know! Here’s how you make them:
First, we will start with the cream cheese pastry shells.
Butter and Cream Cheese. Don’t they look like bosom buddies together?
Cream together cream cheese and butter until smooth.
Three’s a crowd, flour! But we will let you join in the fun anyway.
Mix well.
Refrigerate dough for at least 2 hours. I know. I hate waiting too.
Once your torturous two hour time-out is up, you may come back out to the kitchen and play.
Over low heat, mix together pecans, brown sugar, butter, egg, maple extract and salt. Stir often. Don’t worry, it doesn’t take long.
Grease the ol’ cupcake pan.
Roll cream cheese pastry dough into 12 balls and pat them out in the pan until they form a shell. Pour filling into them and toss into the oven.
Bake for 30 minutes or until shell is browned.
Allow tarts to cool. They should be easily removed by popping them out with a butter knife. They won’t crumble or fall apart. If they do, you’ve done something very wrong. 
Enjoy this bite size piece of heaven!
Happy Baking,
