Here   is another one of my Ninang’s recipes.  I always make this during the holidays and give them away as holiday presents to neighbors and friends…or at least what’s left of them after they come out of the oven.

Crust:

• 1 box cream cheese
• 1 1/2 cups flour
• 1/2 cup butter (1 stick)

1. Melt butter and cream cheese together. Cool.
2. Add flour and mix by hand.  DO NOT OVERMIX or the tart will crumble.
3. Set aside.

Filling:

• 4 eggs
• 1 1/2 cups brown sugar
• 2 tbs butter or margarine
• 1 tsp vanilla
• pecan nuts (enough to fill your tart pan or tartlettes)

1. Preheat oven to 350F.
2. In a bowl, beat eggs until fluffy.  Add the rest of the ingredients and mix until sugar is dissolved. Set aside.
3. Pull a small amount of dough  (enough to cover the bottom of your pan) and press on the tart pan. Spread with your fingers and press.  You can make it as thick or thin as you want.
4. Place pecan pcs on crust.  Pour 1 tbs filling or just enough to fill to “almost full”.
5. Bake for 15 minutes or until top of tart is brown. Filling will rise during baking but will collapse as soon as it is taken out of the oven to cool.

Note: If you do not have the tartlette pans, you can use a pie pan and make a pecan pie instead.  This recipe lines a 9″ pie pan quite nicely.

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