For crust: 1/3 cup gf flour mix 2/3 cup gf oats, ground well 1/3 cup butter, softened 1/4 cup cream cheese
For filling: 1 egg ¾ cup brown sugar, packed ½ cup chopped pecans 1/8 teaspoon vanilla 1/8 teaspoon water 1 Tablespoon melted butter
Preheat oven to 350 degrees F. Process oats in nut grinder or food processor until consistency of coarse flour. Blend softened butter and cream cheese together in medium bowl. Add flour and ground oats to butter mixture and combine with a fork. Scoop enough dough into hands to make a 1” ball. Roll between hands into balls. You should end up with 24 balls. Place each ball into a 24 hole mini muffin pan. With your finger, press into the center of each ball, making sure not to press too hard on the bottom. You want there to be enough dough on the bottom of each tart so the filling does not leak through. With your finger, gently push dough up sides of each tart cup to make little pie crusts. Make filling: In a medium bowl, add egg and beat with a fork. Add vanilla and water and mix. Add brown sugar, mixing again and add nuts, blending well. Stir filling mixture a few times so it stays evenly blended. Carefully fill crusts with filling about ¾ full; use all of the filling equally. Place tarts in oven and bake for 20 minutes then reduce heat to 250 degrees F. for an additional 10 minutes. Remove from oven and let cool for 5-10 minutes, then remove and let cool on rack. Serve as is or serve with a dollop of whipped cream.
*These delicious tarts can be frozen for months. To thaw, let sit at room temp and they will thaw in minutes.