Description
These Mini Pecan Tarts feature a rich, creamy cream cheese and butter crust filled with a sweet and nutty pecan pie filling. Perfectly sized for bite-sized indulgence, these tarts combine the classic flavors of pecan pie with a delightful soft cookie crust, making them an irresistible treat for any occasion.
Ingredients
Scale
Crust
- 1 cup (226g) unsalted butter, softened
- 8 ounces (224g) cream cheese, softened
- 2 cups (280g) all-purpose flour
Filling
- 1 ½ cups (330g) light brown sugar, packed
- 2 large eggs
- 2 tablespoons (28g) unsalted butter, melted
- 1 teaspoon (5g) pure vanilla extract
- 1 cup (120g) pecans, chopped
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Generously grease a mini muffin pan to ensure the tarts do not stick during baking.
- Make the Crust Dough: In a medium-sized bowl, beat the softened butter and cream cheese together until completely combined and smooth. Slowly add the all-purpose flour, beating until the mixture forms a cohesive ball of dough.
- Prepare the Filling: In another medium bowl, combine the brown sugar, eggs, melted butter, and vanilla extract. Beat these ingredients thoroughly until the filling mixture is smooth. Fold in the chopped pecans gently to distribute them evenly.
- Form the Tart Crusts: Divide the dough in half for easier handling. Then separate each portion into 12-16 balls, about 1 tablespoon each. Press each ball firmly into the greased mini muffin pan, shaping and patting the dough evenly up the sides to create a tart shell.
- Fill the Tarts: Spoon about 1 heaping teaspoon of the pecan filling into the center of each crust, filling them generously but without overflowing.
- Bake the Tarts: Bake the filled tarts at 350°F for 15 minutes. After 15 minutes, reduce the oven temperature to 250°F and bake for an additional 10 minutes to finish cooking the filling gently.
- Cool: Remove the tarts from the oven and let them cool completely in the pan before removing to serve. This cooling step allows the filling to set properly.
Notes
- These tarts have a soft cookie-like crust paired with a rich, gooey pecan pie filling, capturing all the flavors of a traditional pecan pie in a convenient mini form.
- You can vary the pecan quantity slightly to your preference, or substitute half with walnuts if desired.
- Make sure to cool the tarts completely before removing from the pan to avoid breaking.
- Store leftover tarts in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 tart
- Calories: 190
- Sugar: 11.2g
- Sodium: 32.7mg
- Fat: 12.5g
- Saturated Fat: 6.2g
- Unsaturated Fat: 5.8g
- Trans Fat: 0g
- Carbohydrates: 18.1g
- Fiber: 0.6g
- Protein: 2.2g
- Cholesterol: 38.3mg
