Instructions

1. Preheat the oven to 350F, rack in the middle.
2. Use a non-stick mini muffin pan. If you don’t have a non-stick one, lightly spray the wells.
3. To make the tart dough, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese on medium speed until smooth. ~5-7 minutes.
4. Turn the mixer off and add in the flour and salt.
5. Turn on low and mix until a smooth dough forms.
6. Divide the dough equally into 24 balls, each about 1 tablespoon of dough.
7. Press the balls of dough into the Mini Muffin Pan , using a Tart Dough Press or your thumbs to press the dough against the sides to form a shell all the way up the well of the pan..
8. To make the filling, whisk together the egg, sugar, butter, vanilla, and salt in a bowl.
9. Sprinkle 3/4 teaspoon nuts into each shell.
10. Top with a teaspoon of the egg mixture or until the mixture reaches the top of the dough.
11. Place a pecan half in the center.
12. Bake 20-25 minutes or until light golden brown.
13. Remove from oven.
14. Allow to cool in the pan for 3 minutes.
15. Using a Thin Blade Spatula carefully remove from the pan and allow to cool completely.
16. Store in an air tight container.