Chocolate and Pecan Tartlets

Ingredients

Crust

• 5 tablespoons butter, softened, plus 1 tbsp melted butter
• 4 ounces light cream cheese
• 1 cup all-purpose flour
• 1 tablespoon confectioners' sugar

Filling

• 3/4 cup light-brown sugar
• 1/3 cup miniature semisweet chocolate chips
• 1 large egg
• 1 teaspoon vanilla extract
• 2/3 cup chopped pecans

Directions

1. 1

   For crust;.

2. 2

   Mix softened butter and cream cheese in a bowl until smooth.

3. 3

   Blend in flour, a bit at a time, confectioners' sugar and 1/8 tsp salt.

4. 4

   Form dough into a disk.

5. 5

   Cover in plastic wrap; refrigerate at least 3 hours.

6. 6

   Heat oven to 325 degrees.

7. 7

   Divide dough into 24 balls; press into two 12-cup mini muffin tins, pushing dough up over edges.

8. 8

   Refrigerate.

9. 9

   For filling;.

10. 10

    Mix brown sugar, chocolate, egg, melted butter, vanilla and remaining 1/8 tsp salt in a bowl until combined.

11. 11

    Divide half the pecans among muffin cups; top with brown sugar mixture; sprinkle remaining pecans on top.

12. 12

    To assemble;.

13. 13

    Bake 20 minutes or until dough is lightly golden around edges.

14. 14

    Let sit 5 minutes.

15. 15

    Run tip of knife around cup edges to loosen.

16. 16

    Remove when cool enough to handle; transfer to wire racks to cool completely.