Nutcracker Mini Tarts

Crack all your favorite nuts to add to these delightful Nutcracker tarts!

Nutcracker mini tarts

8 ounces cream cheese softened 1/2 cup salted butter softened 1 cup sifted flour 2 eggs 1 1/3 cups brown sugar 1/4 cup heavy cream 1 teaspoon vanilla extract 1 cup coarsely chopped nuts: pecans, walnuts, cashews, etc. pinch of salt

-Combine cream cheese, butter, and flour in a food processor, pulsing until dough forms a ball.  Shape into 12 balls for regular-sized muffin tins and 24 balls for mini muffin tins.  Spray muffin cups with cooking spray.  With floured fingers, pat dough balls into bottom and up the sides of muffin cups or use floured wooden tamper, pressing to make dough evenly thin. Press edges of the dough with the tines of a fork. 

-Combine eggs, brown sugar, cream, vanilla, salt in mixer until smooth. Stir in chopped nuts then spoon evenly into cups. Bake at 350 degrees for 25 minutes.  Cool 15 minutes then gently remove from cupcake tins with a knife. 

Caramel on the bottom, nuts crowning the top finished with a crackly crunch.