In a small bowl, use hand mixer to cream together the butter and cream cheese until well combined.
Add the flour and mix until smooth.
Spray three mini muffin pans (36 tarts total) with cooking spray.
Using a mini cookie scoop, scoop dough balls into the muffin pans, dividing the dough between the 36 cups evenly.
Refrigerate the dough while making the filling.
Make the filling:
In a medium bowl, mix together the brown sugar, melted butter, eggs, maple extract and finely chopped pecans.
Assemble the tarts:
Preheat the oven to 350ºF.
After the tarts have refrigerated about 15 minutes, remove one pan from the fridge. Press the dough on the bottom and up the sides of each muffin cavity to create a “cup” with the dough.
After the first pan is done, remove the other pan and do the same. (I use the end of a wooden kitchen tool to start the process and make it a little faster. Then use my fingers to finish forming the cups.)
Fill the dough shells ⅔ full with the filling. (They rise slightly so if you fill them too much they will overflow.) Place a pecan half on top of each cup.
Bake for 18 minutes or until the tarts are golden brown on top.
Allow the tarts to cool, then loosen them with a small knife and remove to a wire rack.
Store the tarts in an airtight container at room temperature.
Refer to the article above for more tips and tricks.The calories shown are based on the recipe making 36 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**