Ingredients

• 1/3 cup(s) of Pecans
• 1 cup(s) of All Purpose Flour
• 1 tsp. of Baking Powder
• 1/4 tsp. of Salt
• 2 tsp. of Sugar
• 1/2 tsp. of Cayenne Pepper
• 1/2 cup(s) of Butter, Room Temperature
• 1/2 tsp. of White Vinegar
• 1 - 250 gram package of Cream Cheese, Room Temperature
• Zest of 1/2 a Lime
• 1 tbsp. of Cornstarch
• 1/4 cup(s) of Hot Pepper Jelly
• Juice of 1 whole Lime
• 2 Eggs...1 for the crust and 1 for the filling

Instructions

1. Pulse your pecans in a food processor until roughly chopped.
2. Add the flour, baking powder, salt, sugar and cayenne pepper. Give it a whirl until well combined.
3. Cut butter into small chunks and add. Pulse until crumbly.
4. Mix the vinegar and egg well.
5. Add half the egg mixture to the flour mixture. Pulse for 2 seconds. Add the remaining egg mixture and then pulse until a ball forms. Don
6. Divide the dough into a 24 tart pan.
7. Make an indent in each one.
8. Mix the PHILADELPHIA Cream Cheese in a mixer until light and creamy.
9. Add the zest of 1/2 a lime, the cornstarch. Mix until well combined.
10. Add 1 egg and mix until combined.
11. Put your filling in the tart shells and top with hot pepper jelly.
12. Squeeze the juice of one whole lime over the top and place in a 350 degree oven for 30 minutes.