Tartlets with cream cheese and nut filling

Ingredients:

• 110 g butter, room temperature + 1 tbsp (15 g) butter, melted
• 100 g of cream cheese at room temperature
• 1 cup premium flour
• 1 large egg
• 3/4 cup brown sugar
• 1 tsp vanilla extract
• A pinch of fine salt
• 0.5 cup pecans, finely chopped

Preparation:

1. Using an electric mixer, beat 0.5 cups of butter and cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and refrigerate for 1 hour.
2. Preheat oven to 350°F (160°C). Spray a 24-cup mini muffin pan with cooking spray.
3. In a large bowl, whisk together the melted butter, egg, brown sugar, vanilla, and salt until smooth. Form the chilled dough into 24 balls, about 2.5 cm in diameter. Place each ball in a muffin tin and press evenly into the bottom and up the sides of the pan, then spoon 1 teaspoon of pecans into each muffin tin. Fill each muffin tin with the egg mixture, spreading it evenly, about 1 teaspoon at a time.
4. Bake for about 25 minutes, until the filling is set. Cool on a wire rack for 10 minutes, then remove from the pan.