Pecan Tassies (Tarts)

Directions

• MAKE THE DOUGH
• Using an electric hand mixer, combine butter and cream cheese and blend well until combined and fluffy.
• Add flour and mix by hand until you can form into a ball
• Wrap the dough in plastic wrap and refrigerate for 1 hour. Make the filling while you wait for the dough to chill.
• FILLING
• Preheat oven to 325°.
• Combine corn syrup, sugar, eggs, butter, vanilla and salt in a mixing bowl. Beat until smooth.
• Add chopped pecans and raisins, and stir to combine. Reserve some pecans to place in the bottom of each tart.
• ASSEMBLE
• Roll out dough on floured surface until very thin. Use a biscuit cutter to make rounds and place each round into tart or mini muffin pan slots (approx 1-2" diameter tart pan). Fit the dough into each hole and pinch the excess dough around the edges. Place a few pieces of chopped pecans into each dough slot then add the filling just below the top of each tart.
• Bake for 25-30 min.
• Remove immediately and place on a cooling rack for about 10 min. Serve at room temp. Store in the fridge in an airtight container, or freeze.