PECAN TARTS

Sister Toler's Pecan Tarts, From Molli's Beehive Class

Cream Cheese Pastry Crust
3oz cream cheese
½ C Margarine
1 C sifted all purpose flour

Let cream cheese and margarine soften at room temperature (if soften in microwave, don't over do it); Blend together, Stir in flour, Chill one hour.

Shape into 2-dozen 1-inch balls; place in ungreased muffin tins; press dough evenly against bottom and sides;


Pecan Filling
1 Egg
1 C brown sugar
1 T margarine softened
1 teaspoon Vanilla
Pinch of Salt
2/3 C broken pecans

Beat together egg, brown sugar, margarine, vanilla and salt just until smooth;
Divide ½ Pecans and place evenly in pastry shells in the muffin tins;
Add egg mixture to shells and top with remaining pecans.
Bake in slow oven at 325° for 25 Minutes or until filling is set.
Cool before removing from the muffin tins.

2 1/2 c sugar
7 Tablespoons cocoa
4 eggs
1 1/4 c evaporated milk
1T vanilla
1 stick butter
1/4 or more c chopped macadamia nuts, if desired
2 8-inch pie crusts or 1 10" deep dish (I always get left overs with that)

Put ingredients into blender and blend for 30 sec. Pour into crust
(top with nuts). Bake at 350 deg. for 30-45 min, until the top puffs
like a souffle (like we know what that looks like). Center will be
shaky when done. Do not over bake.