Mini Pecan Tarts 🥧✨
Introduction
These Mini Pecan Tarts are the kind of dessert that people remember—and request—year after year. With a cream cheese pastry that’s rich and tender, and a sweet, nutty pecan filling, these little bites melt in your mouth and are guaranteed to disappear from any holiday dessert table.
They’re the perfect fusion of pecan pie and butter tart, all in a mini format that’s ideal for gifting, sharing, or sneaking one more without guilt.
Why I Love This Recipe
- Buttery, flaky cream cheese pastry that’s foolproof
- No rolling pin needed—just press dough into mini pans
- Classic pecan pie filling in a bite-sized form
- Ideal for holidays, tea parties, or freezer prep
- Always a hit with family (especially my brother, who requests them every year!)
Ingredients
Pastry:
- 1 cup butter, softened
- 6 oz cream cheese, softened
- 2 cups all-purpose flour
Filling:
- 4 large eggs
- 3 cups packed brown sugar
- 1 cup chopped pecans
- 4 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
1. Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Lightly grease two mini tart pans or mini muffin tins (you’ll make 48 tarts total).
2. Make the Pastry:
- In a large bowl, beat the butter and cream cheese until smooth.
- Add the flour and mix until a soft dough forms.
- Divide the dough into 48 equal balls.
- Place each ball into a tart cup and press with your fingers or a tart tamper to form a shell.
3. Prepare the Filling:
- In another bowl, whisk together the eggs, brown sugar, chopped pecans, melted butter, vanilla, and a pinch of salt.
- Stir until fully combined.
4. Assemble & Bake:
- Spoon the filling into the pastry shells, filling each about ¾ full.
- Bake for 30 minutes, or until golden and set.
5. Cool:
- Let cool in the pans for 10 minutes, then carefully transfer to a wire rack to cool completely.
Tips for Success
- Use a tart tamper or floured fingers to form uniform shells.
- Chop your pecans finely for even texture in the filling.
- Let tarts cool completely before storing or freezing.
- Want extra shine? Brush a little maple syrup on top before serving.
Serving Suggestions & Pairings
These mini tarts shine on any dessert table. Serve them with:
- Coffee, spiced tea, or eggnog
- A platter of Chocolate Chip Cookie Dough Brownie Bombs for a rich contrast
- Easy Coconut Macaroons for a chewy, tropical pairing
- Pecan Pie Bars to create a pecan-lover’s platter
- Pumpkin Delight Dessert for a no-bake balance on the dessert table
Storage & Make-Ahead Tips
- Room Temp: Store in an airtight container for 3–4 days
- Fridge: Keeps for up to 1 week
- Freezer: Freeze cooled tarts in layers with parchment for up to 2 months
- Reheat: Warm gently in the oven at 300°F for 5–8 minutes if desired
More Recipes You’ll Love
Sweeten your holiday season with:
- Pecan Pie Bars
- Pumpkin Delight Dessert
- Chocolate Chip Cookie Dough Brownie Bombs
- Easy Coconut Macaroons
- Easter Cookies
Final Thoughts
These Mini Pecan Tarts deliver all the richness of classic pecan pie, wrapped in buttery pastry and served in perfect two-bite form. Whether you’re making them for Thanksgiving, Christmas, or just because—it’s a recipe that wins hearts (and gets requested year after year).
Tag @chefmaniac if you bake these beauties—we love seeing your creations!
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