CRUST: Cream butter and cream cheese thoroughly. Add flour and mix well. Chill dough for 30 minutes. Dough may be frozen for future use. Remove dough from refrigerator and form into 24 1" balls (use rounded scoops of dough from 26 mm cookie scoop to get consistent-sized balls). Place ball of dough into bottom of each tart cavity in the tea cake pan. Press with tart-tapper to thin and fit cavity, rocking back and forth so dough slides up the side of the cavity evenly. Do not twist tapper. Fill with pecan filling or bake for an empty pie shell to fill any of our delicious fruit fillings. Note: To keep the pie crust shell from shrinking during baking, fill dough shell with pie weights before baking. Bake at 350 for 15 minutes or until light brown. When crust is done, remove pie weights.
PECAN FILLING: Mix brown sugar, egg, pecans, butter and vanilla. Fill tarts 3/4 full. Bake at 350 degrees for 20 minutes. Then reduce heat to 250 degrees and bake 10 minutes.
FRUIT FILLING: Simply cut a hole at one end of the sleeve of the pastry filling and squirt into the tart shell. Put whipped cream into a pastry bag with a large star opening or use our dessert whip (add vanilla syrup to whipping cream to sweeten the cream) and decorate the top of the tart. Variation: Put a layer of cream cheese or bavarian cream with the fruit filling.