These lovely tarts are delicious using less processed and more wholesome ingredients, of course. Enjoy!
With a pastry cutter or by hand, incorporate butter into 1 cup of spelt flour until little balls of dough form.
Using clean hands, mix in the yogurt cheese (cream cheese) to the flour and butter until one large ball of dough forms.
Separate the dough into 24 small balls (for baking in a mini tart pan) or 12 larger balls (for baking in a regular muffin pan), depending on your baking preference.
Refrigerate the balls of dough for at least 2 hours.
Prepare the pecan filling while dough is chilling.
In a medium sized glass bowl, mix the butter and Rapadura until smooth.
Add 1 beaten egg at a time, then vanilla.
Fold in chopped pecans.
Put aside until ready to fill the pastry shells.
Remove dough from refrigerator and press into muffin molds directly or into muffin cups within molds.
Dough should be almost to top of mold/cup, evenly spread out.
Once all the molds are filled, gently spoon in pecan filling to about 1/4 inch below top of pastry.
Bake at 350 degrees Fahrenheit for 20 to 30 minutes.
Mama’s Pecan Tarts https://traditionalcookingschool.com/celebrations/mamas-pecan-tarts/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Mama%27s+Pecan+Tarts