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Looking for a recipe for....


Legacy Member
Gold Member
Feb 20, 2005
Pecan Butter Tarts. Anyone have the recipe for Pecan Butter Tarts in the Mini Muffin Pan? It has butter, cream cheese and flour for the tart shells. It was in a Canadian S/B from 2000 or 2001 and on our Canadian CC we can't go back past 2002 (figures!)




There is a recipe for Pecan Tassies in the All the Best cookbook, pg. 87, that looks similar.

Pecan Tassies

Tart Shells

1/2 cup butter or margarine, softened
3 ounces cream cheese, softened
1 cup all-purpose flour


2 tablespoons butter or margarine, melted
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 cup pecan halves, finely chopped
Powdered sugar (optional)

Preheat oven to 350°F. For tart shells, beat butter and cream cheese in Classic Batter Bowl until well blended. Add flour; mix until a soft dough forms.
Using Small Scoop, shape dough into 1-inch balls. Place balls of dough into ungreased cups of Deluxe Mini-Muffin Pan. Dip Mini-Tart Shaper in flour; press into dough with even pressure until dough rises slightly above rim of pan.
For filling, place butter in Small Batter Bowl; microwave on HIGH 30 seconds or until melted. Stir in brown sugar, egg and vanilla. Finely chop pecans using Food Chopper; add to batter bowl and mix well.
Using Small Scoop, fill each tart shell with level scoop of filling (do not overfill). Bake 20-25 minutes or until light golden brown. Remove from oven; cool in pan 3 minutes. Remove from pan to Stackable Cooling Rack; cool completely. Sprinkle with powdered sugar, if desired.
Yield: 24 tarts

Nutrients per serving: (1 tart): Calories 130, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 25 g, Carbohydrate 11 g, Protein 2 g, Sodium 65 mg, Fiber less than 1 g

©The Pampered Chef, Ltd. 2003