Aureole Las Vegas
Chef Johnny Church


  • 8 TB Unsalted Butter, Softened
  • 1 Cup AP Flour
  • 3 oz Cream Cheese


  • 1 1/2 cup brown sugar
  • 2 eggs, slightly beaten
  • 2 TB of butter, melted
  • 2 TSP vanilla
  • 1 1/2 cups pecans, chopped

Preheat oven to 350 F. In a large bowl, mix together 8 TB softened butter with 1 cup flour and 3 ounces cream cheese. Combine until fully incorporated and a sandy consistency is reached. Press the crust mixture into mini tart pans; we like the 2” mini tarts for this.

Next, prepare the filling. Mix together eggs, butter, and vanilla in a small bowl. In a large bowl, combine brown sugar and pecans. Pour the liquids in the sugar mixture and fully combine. Scoop the mixture into each prepared mini tart and move to a pre-heated oven. Bake for 25 minutes. Allow to cool before removing from tart pans.