Crust

Cup of Yum
1. Toast the pecans for the crust and filling. This is optional but recommended. Scatter them on a baking sheet pan and bake for 7-8 minutes at 350 degrees Fahrenheit.
2. Place ⅓ cup pecans into a food processor and pulse to very small pieces.
3. Add ½ cup cold unsalted butter, 4 ounces cream cheese, 1 cup all-purpose flour to the food processor. Pulse on low just until it starts clumping. This will happen very quickly, so don't over-process.
4. Place the dough out onto a baking sheet lined with parchment paper. Shape into a disk with your hands then chill in the refrigerator for 1 hour.
5. Preheat the oven to 350 degrees Fahrenheit. Grease a 24 hole mini muffin tin well with non-stick cooking spray.
6. Roll the dough out between two sheets of parchment paper until very thin.
7. Use a cookie cutter, to cut out small circles just slightly larger than the muffin holes, then press them into the holes up the sides so they reach the top.
8. Place the tray in the freezer for 10 minutes.

Filling and Assembly

1. In a small bowl, whisk together 1 large egg, ½ cup light brown sugar, 3 tablespoons maple syrup, 2 teaspoons vanilla extract, and ¼ teaspoon salt until well combined and a little frothy on top.
2. Divide ½ cup toasted pecans, roughly chopped evenly among the tarts. Top each cup with roughly 1 ½ teaspoons of the filling mixture, or until evenly divided.
3. Bake 22-25 minutes until golden and puffed.