INGREDIENTS

8 Mission® 6" Heat Pressed Flour Tortillas (10400)  
1/2 cup Brown Sugar  
8 oz.  Cream Cheese , softened 
1/4 cup  Butter , melted 
1/4 cup Granulated Sugar  
1 stick Unsalted Butter , melted 
1 cup + 2 Tbs. Light Brown Sugar  
1 cup Light Corn Syrup  
2 Tbsp.  Vanilla Extract  
1/2 tsp.  Almond Extract  
1 Tbsp.  Bourbon  
5  Eggs  
2 cups  Pecans  

DIRECTIONS

1.) Preheat oven to 350º F. Blend together the brown sugar and cream cheese.

2.) Spread a thin layer of the cream cheese mixture on 4 of the Mission® flour tortillas. Top each with another flour tortilla creating a "sandwich".

3.) Brush both sides of the "sandwich" with melted butter and sprinkle with granulated sugar. Place in four small 4" tartlet pans.

4.) In a large mixing bowl, place the melted butter, brown sugar, corn syrup, vanilla, almond extract and bourbon. Beat with an electric mixer until smooth. Add the eggs one at a time, blending thoroughly after each addition. Stir in the pecans.

5.) Divide the filling among the 4 tartlet shells. Bake for 30 minutes or until the center of the tarts are set.

6.) Serve warm with vanilla ice cream.

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