Pecan Pie Mini Tartlets

In the opinion of this GRITS gal (Girls Raised In The South), pecan pie "takes the cake" when it comes to dessert!  This is a recipe for mini pecan pies or tarts that can be served as a finger food.  It also uses the divine Karo syrup... so if you can find the green label Karo pancake syrup, then  you can substitute 2/3 cup of that syrup for the 1/3 cup light & 1/3 cup dark syrup.

Ingredients for Crust:
1/2 cup sugar (or 1/4 cup Splenda baking blend)
1/4 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 egg
1 3/4 cups all-purpose flour

Ingredients for Filling:
1/3 cup light corn syrup
1/3 cup dark corn syrup
1/2 cup sugar (or 1/4 cup Splenda baking blend)
2 Tablespoons butter, melted
2 eggs, lightly beaten
1 teaspoon vanilla extract
3/4 cup finely chopped pecans

Directions:
for crust:  In a medium bowl, combine 1/2 cup sugar, 1/4 cup butter, and cream cheese.  Beat at medium speed with mixer until smooth.  Add one egg, beating until smooth.  Gradually add flour.  Beat at low speed until just combined; your dough will be quite sticky.  Cover and chill dough for about an hour.

Roll dough into 1-inch balls; press in bottom and up sides of each cup of a mini muffin pan.
Preheat oven to 350 degrees F.

for filling:  In a medium bowl, combine corn syrup, 1/2 cup sugar, melted butter, 2 eggs, and vanilla.  Whisk to combine.  Spoon this mixture into each crust.  Top with chopped pecans.

Bake for 18-20 minutes or until lightly browned.
Makes about 36 tartlets