These little tarts are best hot out of the oven with a cup of coffee! They taste like miniature pecan pies. Delicious. You will want to eat them right away but be careful the filling is HOT and will burn your mouth!!
Cream ingredients together for dough. Refrigerate dough for one to one and a half hours so it is easier to work with. Shape dough for shells into 1" balls and place into mini muffin pan that has been sprayed with no stick cooking spray. Dip mini tart shaper in flour and press into dough to form shell to be filled. I use a wooden pestle for this. I guess you could even use your thumb.
For the filling: microwave butter on high for 30 seconds or until melted. stir in remaining ingredients. Fill each shell. Be careful not to over fill the shell because the filling gets very sticky and it makes it more difficult to get them out of the pan once they have baked.
Bake at 350 degrees for 20-25 minutes until the shell is a light golden brown. Cool for 3-5 minutes, remove from pan and place on cooling rack. I use a mini spatula to go around the edge of each cookie for easier removal.