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Preheat your oven to 350°F (175°C).
In a bowl, cream together the softened cream cheese and butter. Add the flour and a dash of salt, and mix until a dough forms.
Divide the dough into small portions and press each portion into the bottom of mini tart pans or muffin tins.
Bake the crusts for about 10 minutes or until lightly golden. Remove from the oven and set aside.
Prepare the Filling:
In a separate bowl, whisk together the eggs, corn syrup, brown sugar, and vanilla extract.
Stir in the chopped pecans, ensuring they’re evenly distributed in the mixture.
Assemble the Tarts:
Pour the filling mixture into the pre-baked crusts, dividing it evenly.
Bake for 15-20 minutes or until the filling is set and lightly golden.
Cool and Serve:
Let the tarts cool for a few minutes in the pan, then remove them and transfer to a wire rack to cool completely.
Serve and enjoy!
Serving and Storage Tips:
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