MINI PECAN TART RECIPE RECIPES

Steps:

• Preheat the oven to 350°F (180°C). For the tart shells, beat the butter and cream cheese in a Classic Batter Bowl until well blended. Add the flour; mix until a soft dough forms. Using the Small Scoop, shape the dough into 1" (2.5-cm) balls. Place the dough balls into the ungreased cups of the Mini Muffin Pan. Dip the Mini Tart Shaper in the flour, and press into the dough with even pressure until the dough rises slightly above the rim of the pan.For the filling, place the butter in a Small Batter Bowl; microwave on HIGH for 30 seconds or until melted. Stir in the brown sugar, egg, and vanilla. Finely chop the pecans using the Food Chopper; add them to the batter bowl contents and mix well.Using the scoop, fill each tart shell with a level scoop of the filling (do not overfill). Bake for 20-25 minutes or until the cookies are light golden brown. Remove the pan from the oven, and let the cookies cool in the pan for 3 minutes. Remove the cookies from the pan to a Stackable Cooling Rack and let them cool completely. Sprinkle with powdered sugar, if desired.

Steps:

• Preheat oven to 350°. Combine crumbs and butter; press gently onto bottoms of 12 foil-lined muffin cups. In another bowl, combine cream cheese, sugar, lemon juice and vanilla. Add egg; beat on low speed just until combined. Spoon over crusts. , Bake until centers are almost set, 12-15 minutes. Cool completely. , For topping, drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To reserved juice, add cherries, sugar, cornstarch and, if desired, food coloring. Bring to a boil; cook until thickened, about 1 minute. Cool; spoon over cheesecakes. Refrigerate, covered, at least 2 hours.