Pecan Tarts - weight Cream Cheese

Method

• Combine softened cream cheese, butter, and flour and mix together till well mixed (but not over worked) then shape into a sticky ball. Roll out to about 1/3 inch thickness. Cut using a round cookie cutter or glass and place 'crusts' into muffin pan (you can change how many you make by increasing or decreasing the thickness. I usually skip rolling it out and just shape circles by hand - I generally get about 9 using a standard 12-count muffin tin).
• In a bowl, beat the egg, brown sugar, cinnamon, karo syrup, and vanilla with a fork. Spoon filling into crust bowls and add 3-4 pecans per tart (or as many or little as you like!).
• Bake at 350 degrees Fahrenheit for 25 to 35 minutes till crust is lightly browned and filling is firmed up. Let cool and enjoy!
• These are good with fresh whipped cream!
• I always make a double recipe. They're that good.