INGREDIENTS:
1 cup chopped pecans
2 extra large eggs, beaten
1 ½ cup brown sugar
2 tablespoons melted butter
1 ½ teaspoons vanilla
Dash of salt

DIRECTIONS:
Mix all ingredients together. Fill tart crusts halfway.

Bake 350° for 30 minutes.
Makes 24

Adapted from Aunt Rosalie f’s recipe.

Pecan Tart Crust

INGREDIENTS:
2 (3 oz.) packages cream cheese
1 cup butter
1 cup brown rice flour
1 cup tapioca flour
1 teaspoon xanthan gum

DIRECTIONS
Cream all ingredients together. Make 24 little balls. Spritz mini-muffin tins with non-stick cooking spray. Press into muffin tins forming crust. Add pecan filling about 1 teaspoon to ½ full.

Bake 350° for 30 minutes.

Adapted from Aunt Rosalie f’s recipe.

Pecan Tart Filling