Pecan Tarts

4.91 from 10 votes

Pecan Tarts (or pecan tartlets as they are often called) are a true holiday treat. Take your favorite pecan pie - brown sugar, butter, and pecans, in a cream cheese and butter pastry crust - then shrink it. They are perfect, bite-size delicious treats.

Prep Time15

Cook Time30

Chilling Time2

Total Time2 45

Course: Dessert

Cuisine: Southern

Keyword: mini pecan tarts, pecan pie tarts, pecan tartlets

Servings: tarts

Calories: 118kcal

Author: Kari

Equipment

mini-muffin tin

Ingredients

Pecan Tart Crust

3 ounces cream cheese softened
½ cup butter 1 stick, softened
1 cup all-purpose flour

Pecan Tart Filling

¾ cup light brown sugar
1 egg
1 tablespoon butter softened
1 pinch kosher salt
1 teaspoon vanilla extract
⅔ cup pecan halves chopped

Instructions

In a medium bowl, cream butter with softened cream cheese. Next, add the flour. Mix until completely combined. It will be very sticky.
3 ounces cream cheese, ½ cup butter, 1 cup all-purpose flour
Wrap dough in wax paper or plastic wrap and chill for at least an hour.
When you are ready to make the tarts, preheat your oven to 325°F, then make the filling.
Using an electric mixer, combine egg, softened butter, brown sugar, vanilla extract, and a pinch of salt until it makes a silky pie filling.
¾ cup light brown sugar, 1 egg, 1 tablespoon butter, 1 pinch kosher salt, 1 teaspoon vanilla extract
Spray a mini muffin pan with cooking spray or use your favorite “cute” muffin tin.
Take out the chilled dough and cut it in half - return half of the dough to the fridge to keep cold. (As the dough softens, it will get harder to work with.)
Divide each half of the dough into approximately 12 even dough balls.
Press one ball of dough into each of the cups of the greased muffin pan, covering the bottom and the sides of the cup, and using your fingers to press it down and smooth it out. (If you use unusually shaped pans, you might end up with a different amount of tarts. If you use a standard “mini” muffin tin, you should end up with 24 mini tarts.)
I like to chill the prepared dough again for about ten minutes before filling the cups (I just stick the whole muffin tin in the fridge), but if your house isn’t super warm, this step isn’t necessary.
Next, scoop about a teaspoon of chopped pecans into each muffin cup. (If you use an abnormally shaped pan, fill it to a little below the rim with pecans.)
⅔ cup pecan halves
Spoon the pie filling over the top, then bang the pan on the counter a few times to help the sugar seep in around the pecans.
Bake for 30 minutes, then let cool on a wire rack. (I like to let them sit for 5-10 minutes, then I use a butter knife to trace around the edges of the muffin cups to loosen the tarts. Then, they should pop right out.)
When the tarts come out of the oven, you will notice that some of the tarts will set perfectly, and some might look like they exploded and split open a doorway to another universe. Both will be very delicious.
Serve & enjoy!

Notes

Recipe Yield

This tart recipe will make 24 mini tarts or around 12-14 larger tarts.

✏️ Helpful Tips

Keep the dough cold. Because the dough is just butter, cream cheese, and flour, it turns to mush if it’s over handled and becomes nearly impossible to work with. You want to be able to shape the pie cups so it works best to keep the dough chilled. I like to cut the dough in half and work with a small amount at a time. Then chill the pan for about ten minutes - smooth them out again, then fill them with pecan filling. Then bake!
Make the dough ahead of time. There are so many things to prep over the holidays - you can get away with making this dough a few days early and even make the tarts a day or two early! These mini pecan pie tarts also freeze really well.
Bake this tart recipe for your next cookie exchange! These mini pies are perfect for cookie exchanges because they are a perfect little bite - and they are so tasty. You can send everyone home with a little bite of pecan pie.

How to Store Them

Once cooled, Store your tarts in an airtight container. They will last for about a week. You can also freeze them for quite a while, especially if you vacuum seal them.

These pecan tarts are also great to bring to a cookie exchange as they are tiny, festive, and delicious. They travel really well and taste so good!

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