These Tiny Pecan Tarts are bite-sized delights filled with a rich, buttery pecan filling, encased in a flaky, tender crust. Perfect for holiday gatherings, special occasions, or any time you want a sweet treat, these mini tarts offer all the flavors of a classic pecan pie in a compact, easy-to-eat form. The combination of crunchy pecans, buttery pastry, and a sweet filling makes these tarts irresistible. They’re simple to make and always a crowd-pleaser!
Table of Contents
- Ingredients
- Instructions
- Cook Notes & Tips
- Recipe Variations
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
For the Crust
- 1/2 cup unsalted butter, softened
- 3 oz cream cheese, softened
- 1 cup all-purpose flour
For the Pecan Filling
- 1 large egg
- 3/4 cup brown sugar, packed
- 1 tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
Instructions
Make the Crust
- Prepare the Dough
- In a medium bowl, beat together the softened butter and cream cheese until smooth and creamy. Gradually add the flour, mixing until a soft dough forms.
- Shape the dough into a ball, cover with plastic wrap, and refrigerate for about 30 minutes to chill.
- Prepare Tart Shells
- Preheat your oven to 350°F (175°C). Grease a mini muffin tin.
- Divide the chilled dough into 24 equal pieces. Roll each piece into a ball and press it into the mini muffin tin cups to form small tart shells. Make sure the dough is evenly pressed up the sides of each cup.
Make the Pecan Filling
- Mix the Filling
- In a medium bowl, whisk together the egg, brown sugar, melted butter, and vanilla extract until well combined. Stir in the chopped pecans.
- Fill the Tart Shells
- Spoon about a teaspoon of the pecan filling into each tart shell, filling it almost to the top.
Bake the Tarts
- Bake
- Bake in the preheated oven for 20-25 minutes, or until the filling is set and the crust is golden brown.
- Cool
- Allow the tarts to cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely.
Cook Notes & Tips
- Chill the Dough: Chilling the dough before forming the tart shells makes it easier to handle and helps prevent it from shrinking during baking.
- Filling Tip: Be careful not to overfill the tarts, as the filling will expand slightly during baking.
- Storage: Store the tarts in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week. They can also be frozen for up to 3 months.
Recipe Variations
- Chocolate Chip Pecan Tarts: Add a few mini chocolate chips to the filling for a delicious chocolate twist.
- Maple Pecan Tarts: Substitute half of the brown sugar with pure maple syrup for a richer, maple-flavored filling.
- Walnut Tarts: Replace the pecans with chopped walnuts for a different nutty flavor.
Frequently Asked Questions (FAQs)
Q: Can I make the dough ahead of time? A: Yes, you can make the dough up to 2 days in advance. Store it in the refrigerator until ready to use. Let it sit at room temperature for a few minutes before rolling it out if it becomes too firm.
Q: Can I use store-bought pie crust for this recipe? A: Yes, you can use store-bought pie crust if you’re short on time. Simply roll out the dough and cut it into small rounds to fit into the mini muffin tin.
Q: How do I prevent the tarts from sticking to the muffin tin? A: Make sure to grease the muffin tin well with butter or non-stick cooking spray to prevent sticking. You can also use silicone mini muffin molds for easier removal.
These Tiny Pecan Tarts are the perfect bite-sized treats that combine all the best flavors of a classic pecan pie. The creamy, flaky crust and sweet, nutty filling make these mini tarts a favorite for holidays, parties, or any special occasion. They’re easy to make, look impressive, and are always a hit with friends and family. Give this recipe a try and enjoy the delicious taste of pecan pie in every bite-sized tart!
