Mini Pecan Tarts – Buttery, Sweet, and Perfect for the Holidays

Mini Pecan Tarts – Buttery, Sweet, and Perfect for the Holidays

are the kind of dessert that people remember—and request—year after year. With a

Prep: min | Cook: min | Total: min

Servings:

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:
• 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:

Instructions

1. Preheat Oven:: Preheat your oven to 350°F (175°C).
2. Lightly grease two mini tart pans or mini muffin tins (you’ll make 48 tarts total).
3. Make the Pastry:: In a large bowl, beat the butter and cream cheese until smooth.
4. Add the flour and mix until a soft dough forms.
5. Divide the dough into 48 equal balls.
6. Place each ball into a tart cup and press with your fingers or a tart tamper to form a shell.
7. Prepare the Filling:: In another bowl, whisk together the eggs, brown sugar, chopped pecans, melted butter, vanilla, and a pinch of salt.
8. Stir until fully combined.
9. Assemble & Bake:: Spoon the filling into the pastry shells, filling each about ¾ full.
10. Bake for 30 minutes, or until golden and set.
11. Cool:: Let cool in the pans for 10 minutes, then carefully transfer to a wire rack to cool completely.
12. Tips for Success: Use a tart tamper or floured fingers to form uniform shells.
13. Chop your pecans finely for even texture in the filling.
14. Let tarts cool completely before storing or freezing.
15. Want extra shine? Brush a little maple syrup on top before serving.
16. Serving Suggestions & Pairings: These mini tarts shine on any dessert table. Serve them with:
17. Coffee, spiced tea, or eggnog
18. A platter of : Chocolate Chip Cookie Dough Brownie Bombs for a rich contrast
19. Easy : Coconut Macaroons for a chewy, tropical pairing
20. Pecan : Pie Bars to create a pecan-lover’s platter
21. Pumpkin : Delight Dessert for a no-bake balance on the dessert table
22. Storage & Make-Ahead Tips: Room Temp: Store in an airtight container for 3–4 days
23. Fridge: Keeps for up to 1 week
24. Freezer: Freeze cooled tarts in layers with parchment for up to 2 months
25. Reheat: Warm gently in the oven at 300°F for 5–8 minutes if desired
26. More Recipes You’ll Love: Sweeten your holiday season with:
27. Pecan : Pie Bars
28. Pumpkin : Delight Dessert
29. Chocolate : Chip Cookie Dough Brownie Bombs
30. Easy : Coconut Macaroons

Nutrition

• Calories:
• Fat:
• Carbs:
• Protein:

Rate This Recipe

Average Rating: 0 (0 votes)