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A stack of three pecan tarts with a bite missing from the one on top.
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4.50 from 2 votes

Pecan Tarts

These mini Pecan Tarts have a buttery, flaky crust and a rich and gooey pecan pie filling. A bite-size treat that's perfect for holiday gift giving or entertaining.
Prep Time20 minutes
Cook Time20 minutes
Cooling/Resting Time1 hour 15 minutes
Total Time1 hour 55 minutes
Course: Cookies, Dessert
Cuisine: American
Servings: 24 tarts
Calories: 124kcal

Ingredients

  • 1 cup all-purpose flour
  • 3 ounces cream cheese softened
  • ½ cup butter softened
  • 1 large egg
  • ¾ cup light brown sugar
  • 1 pinch of salt
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons butter melted and slightly cooled
  • cup chopped pecans

Instructions

  • In a large bowl, use an electric mixer to combine the flour, cream cheese and butter. Work the dough with your hands to form it into a ball and then flatten it a little into a disc. Wrap with plastic wrap and refrigerate for at least an hour.
  • Preheat oven to 350 degrees F. Coat a 24-cup mini muffin pan (or two 12-cup mini muffin pans) with nonstick cooking spray, making sure to coat the sides of the wells.
  • Remove the chilled dough from the refrigerator and divide it into 24 evenly sized balls (I find it easiest to do this with a small cookie scoop). Place each ball of dough into a well in the muffin pan. Use your fingers to pat the dough down and about halfway, or slightly more, up the sides.
  • In a medium mixing bowl, use an electric hand mixer to combine the egg, brown sugar, salt, and vanilla. Use a spoon to stir in the melted butter and pecans. Place a small amount of the filling in each pastry lined muffin cup, dividing it evenly between the 24 tart shells (using a small cookie scoop for the filling makes it easy).
  • Bake for 18 to 20 minutes or until nicely browned and set. Remove from the oven and allow to cool in muffin pan(s) for at least 15 minutes then use the tines of a fork or small sharp knife to pop the tarts out of the pan. They will come out easier and hold their shape better if they have set up a bit. Allow them to cool completely on a wire rack.

Notes

Evenly sized tarts: Use a small cookie scoop for the pastry dough, then roll with your hands to form neat balls and place them in the muffin tin. Press the dough down across the bottom of the wells and about halfway up the sides to form a cup. Repeat to fill the pan, then use the same scoop to add the filling in even amounts to the tart shells.
Removing the tarts from the pan: Make sure you coat the sides of the mini muffin cups well with nonstick cooking spray. It's vital you allow the tarts to cool in the pan for at least 15 minutes to ensure they hold their shape when you remove them. Then, use the tip of sharp knife to run around the edges of the tarts and pry them out with the knife or the tines of a fork.
Storage Tips: Transfer the completely cooled Pecan Tarts to an airtight container and store in a cool, dry place for up to 4 to 5 days. For longer storage, transfer to the refrigerator for up to a week or freeze for up to 2 to 3 months.

Nutrition

Serving: 1tart | Calories: 124kcal | Carbohydrates: 11g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 58mg | Potassium: 35mg | Fiber: 1g | Sugar: 7g | Vitamin A: 205IU | Calcium: 14mg | Iron: 1mg