Categories: appetizer, dessert, party

Ingredients

• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup (1 stick) butter, softened
• 1 cup flour
• 1 egg
• 3/4 cup firmly packed brown sugar
• 1 tsp. vanilla
• 3/4 cup finely chopped PLANTERS Pecans
• 3 squares BAKER'S Semi-Sweet Baking Chocolate, melted

Directions

1. BEAT cream cheese and butter with electric mixer on medium speed until well blended. Add flour; mix well. Cover and refrigerate at least 1 hour or until chilled.

2. PREHEAT oven to 350°F. Divide dough into 24 balls. Place 1 ball in each of 24 miniature muffin cups; press onto bottoms and up sides of cups to form shells. Beat egg lightly in small bowl. Add brown sugar and vanilla; mix well. Stir in pecans. Spoon evenly into pastry shells, filling each shell three-fourths full.

3. BAKE 25 min. or until lightly browned. Let stand 5 min.; remove from pans to wire racks. Cool completely. Drizzle with melted chocolate. Let stand until set.

4. Variation: For a quick garnish, dust cooled tarts with powdered sugar instead of drizzling with the melted chocolate.

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