Pecan Tartlet filling
Enough for 48 mini muffin sized crusts

2 teaspoons butter, melted
2 large eggs
2 teaspoons vanilla
1 1/2 cups firmly packed brown sugar
2 cups pecans, coarsely chopped

Lightly beat eggs in mixing bowl. Add sugar, butter, and vanilla; mix well. Fold in pecans.

Spoon filling into unbaked tassie crusts (about 1 tablepoon each).

Bake at 350º until crust is lightly browned, about 15 minutes.

Chocolate variation:
3/4 cups pecans, coarsely chopped
1 cup semisweet chocolate chips
2 large eggs
1 teaspoon instant coffee powder
1/4 teaspoon vanilla
1/2 cup sugar

Grind nuts and chocolate in a food processor; set aside.

Beat eggs until thick and pale in color, approx 5 minutes. Add coffee, vanilla and sugar, mix until well blended. Fold in ground nut and chocolate mixture.

Spoon filling into unbaked tassie crusts (about 1 tablepoon each).

Bake at 350º until crust is lightly browned, about 15 minutes.