- Dish type
- Pies and tarts
- Sweet pies and tarts
- Nut pie
- Pecan pie
These moreish mini tarts are a hit at Christmas parties.
161 people made this
- 500g butter
- 350g cream cheese
- 500g plain flour
- 3 eggs
- 500g dark brown soft sugar
- 50g butter, melted
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- 175g chopped pecans
MethodPrep:25min ›Cook:15min ›Ready in:40min
- Preheat the oven to 180 C / Gas mark 4.
- In a medium bowl, mix together the butter and cream cheese until well blended. Beat in flour, at about a fourth at a time, until the mixture forms a smooth dough. Roll into small balls, and press into the bottoms and sides of tart tins or mini muffin tins.
- In another bowl, mix together the eggs, brown sugar, butter, vanilla and salt. Stir in the pecans. Use a spoon to fill each of the pastry shells 2/3 full with the filling mixture.
- Bake for 15 to 18 minutes in the preheated oven, until shell is light brown, and the filling has puffed up. Cool, and carefully remove from tins.
Reviews & ratingsAverage global rating:(180)
Reviews in English (141)
delicious! these went over so well at my party.-30 Nov 2008
by Lisa Lee
These are my favorite cookies to make during Christmas time. I do use real butter instead of margarine though, as everyone seems to prefer it. Also, to save time, after rolling the dough into balls and placing them into mini muffin tins, I wrap a plastic sandwich bag around a wine cork or the top of an empty small water bottle and press this into each ball. After that, I only need to do a little reshaping before pouring the filling in.-02 Nov 2007
by Lulu K.
These are absolutely delectable! However, it took me over two hours to make them all (and I had 4 pans!). And just a tip-- this recipe made more like 7 or 8 dozen. Also, I would highly recommend being careful not to overfill them. If the filling overflows it is a huge pain to remove them from the pans!-28 May 2007
Mini Pecan Tarts
These Mini Pecan Tarts are made with a soft pie crust and filled with a brown sugar pecan filling. It&rsquos similar to pecan pie, but in a bite-sized treat. The simple pecan filling is only 5 ingredients, plus there&rsquos no corn syrup!
Day 3 of Christmas Cookie week ya&rsquoll and it&rsquos a recipe from my Grandmother&rsquos sister-in-law on my dad&rsquos side.
There&rsquos nothing better than bite-sized portions of your favorite desserts. So naturally, these Mini Pecan Tarts are a favorite. It&rsquos just like a two-bite pecan pie, gooey pecan filling and all.
I must admit, I don&rsquot really remember making these when we were kids, probably because pecan pie was not a very popular dessert in our family- at least on my dad&rsquos side. We were all about the pumpkin pie.
However, when I was sorting through the hundreds of recipes my mom gave me, I pulled this out because it came from my dad&rsquos side of the family and I wanted to make sure I kept the recipe card. Not all the recipes were labeled with who they were from, so whenever I came across one that did, I made sure to set it aside.
I&rsquove also shared my Nana&rsquos Mac and Cheese and her Sausage bread recipe, but I most remember her famous &ldquodirt&rdquo cake and that she always had ice cream in her freezer.
As I was choosing recipes to share for cookie week, I focused on recipes that would be great for parties and cookie exchanges. I feel as though cookie exchanges might be dying out with our generation, but I am the first person to throw my hand up to keep the tradition alive.
I don&rsquot know if you&rsquove ever tried to eat a slice of pie with a glass of wine in your hand, it&rsquos not always easy. So, bite-sized pies are perfect for holiday parties!
I was also very intrigued because the crust only called for 3 ingredients: butter, cream cheese and flour. I&rsquove never made a crust recipe with cream cheese before. I was amazed when I took my first bite how soft and delicate the crust was.
These Pecan Tarts are made in a mini muffin pan, but you could certainly make them a little bit bigger and use a regular sized muffin pan.
Once you make the dough, simply roll a ball of dough in between your hands and then push it into the muffin pan and use your fingers to push and shape the sides.
When your dough is ready, you can make this quick filling with brown sugar, eggs, butter, vanilla and chopped pecans. Then you&rsquoll use a teaspoon or a mini cookie scoop to spoon the filling into the prepared pie crusts.
These pecan tarts first bake at 350°F and then you reduce the oven temperature to 250°F and continue baking for another 10 minutes. Be sure not to open the oven, as you don&rsquot want to lose any of that heat.
You&rsquoll get a thin little crust on top and a nice gooey filling in the middle.
This is one Christmas cookie I don&rsquot recommend shipping, as they&rsquore quite delicate. Instead consider them for a holiday party, neighbor gift or cookie exchange!
In a mixer, add butter and cream until light and fluffy, about 2 to 3 minutes on medium speed. Put the sugar and mix for a few more minutes. Add the egg and then add it into the butter and sugar mix.
Turn the mixer upside down and slowly add the sifted flour until all the flour is mixed. Put the dough on a counter or a puff pastry sheet and divide it into equal quarters. Just take the four segments and sew each into a flat disc form. Wrap every section in plastic wrap and set it in the fridge overnight.
Now comes the tricky part. Taking a disc of cookie dough from the fridge, you put it onto a lightly floured counter. Add a little flour to the peak of the puck and roll out the dough to approximately 1/16 inch thick.
For me personally, all stuck into the counter, into the rolling snare, and also to a puff pastry sheet. If it works for you, it is possible to jump to Direction 5. In case it did not work for you, I’ve got another way in Direction 3.
This measure takes more, but I have excellent results. I bought parchment paper in half-sheet sizes for baking cookies. I took two sheets of parchment paper and put roughly 1/2 of 1 of those discs lightly floured between both layers of parchment paper.
In addition, I have a rolling pin that’s disks on each end to keep my dough thick. After rolling out the dough, then I place it all onto a cookie sheet and set it in the freezer for approximately 5 minutes.
I simply take the cookie sheet from the freezer and then peel off the cover of the parchment paper. Employing a two or 3-inch round cookie cutter, cut the circles out. If your dough is still tender and the cookie circles do not come off the parchment paper, place it back into the freezer.
As soon as they’ve hardened, they are far softer. I place 12 onto a cookie sheet and set them in the refrigerator to keep cold until I could fill out a cookie sheet. I put 12 on a cookie sheet and put them in the fridge to keep cold until I can fill a cookie sheet. Since I used a 3-inch circle cutter, it took me two rounds to fill a 12-cookie baking sheet. Preheat your oven to 350 °.
After the cookies are from the pan and prepared for the oven, then take the egg and gently crush it until slightly foamy. In a different small bowl, possess the pecan halves prepared. In another small bowl, have the pecan halves ready. Brush the egg on the top of every cookie dough.
Then sprinkle the cinnamon sugar on the egg. Last set a pecan half at the middle of the cookie Bake in 350° for 9-10 minutes. In case your oven gets warm, keep a watch on them after 7 minutes. They don’t take long to exaggerate. When out of the toaster, move into a wire rack to cool. They ought to be lean and the crushed egg leaves them clear.
Cream the butter and caster sugar together in a bowl. Add the egg yolks, one at a time until fully mixed.
Add the flour until the mixture comes together as a ball of dough. Knead briefly on a lightly floured surface. Wrap the pastry in cling film and chill for 30 minutes.
Preheat the oven to 180°C (fan 160°C, gas mark 4).
Roll the pastry on a lightly floured board and use to line 6 x 8cm tart tins. Prick the bottom of the cases with a fork and line each case with greaseproof paper and fill with baking beans. Bake blind for 10 minutes, remove the baking beans and return to the oven for a further 5 minutes. Remove the pastry case but keep the oven on.
For the filling: Place the butter, golden syrup, vanilla extract and sugar into a heavy-based saucepan over a low heat.
When the butter has melted, remove the pan from the heat and leave to cool for 5-10 minutes.
Add the beaten eggs to the mixture and stir well.
Keep approx. 24 pecan halves aside. Roughly chop the remaining pecans and arrange evenly in the pastry case and carefully pour over the syrup mixture.
Place back into the oven and bake for 25- 30 or until the pie is golden-brown, and the filling is still slightly soft.
Leave the tarts to cool on a wire tray. As the filling begins to set, decorate the tops with the reserved pecan halves. Serve with double cream or crème friache.
- 1/2 cup pecans
- 1/2 cup (4 ounces) mascarpone or cream cheese
- 1/4 cup (1/2 stick) unsalted butter, softened
- 3/4 cup all-purpose flour
- Pinch of salt
- 1 large egg
- 1/4 cup packed light-brown sugar
- 2 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
- 1 tablespoon unsalted butter, softened
- 1/4 teaspoon salt
- 3/4 cup pecans, toasted and coarsely chopped
Preheat oven to 350 degrees. Make the dough: Process pecans in a food processor until finely ground (you should have about 1/2 cup) set aside. Put mascarpone or cream cheese and butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until well blended. Add flour, ground pecans, and salt mix just until dough comes together. Alternatively, stir together ingredients with a wooden spoon in a large bowl.
Roll dough into eighteen 1-inch balls, and press into bottoms and up sides of cups of mini-muffin tins.
Make the filling: Whisk the egg, sugar, maple syrup, vanilla, butter, and salt in a small bowl. Stir in pecans. Spoon about 1 1/2 teaspoons filling into each muffin cup.
Bake pecan tassies until crust begins to turn golden, about 20-22 minutes. Let cool completely in tins on wire rack. Unmold. Pecan tassies can be stored in single layers in airtight containers up to 3 days.
I've made these about 4 times in the last three weeks. It's the recipe I use in my little side baking biz and people love them! I end up yielding 24 tarts out of the recipe. I use regular sized muffin tins and spray them well w Pam. I also bake the empty pastry shells on their own for about 3 1/2 mins then fill and cook for approx. another 32 mins. I find they're too hard to get out of the tins and the shells not quite sturdy enough if I don't pre-bake the pastry. Also, when I make the entire recipe and want to do 1 doz w pecans and 1 doz without, I make 1 1/2 times the filling since the non pecan tarts take up much more of the filling. The bourbon makes it nice and different. I'm not a huge fan of butter tarts, but everyone I bake them for loves them!
I wanted to give this recipe a ɴ' - it's quite good BUT - it's very rich - SO I think the single serving size of 4" tin is way too large - I would make these as tartlettes next time. I do like the shortbread crust lots. BUT I couldn't taste the bourbon - so I would up the bourbon by 4 to 5 T. I also accidentally omitted the 1/3 c butter - BUT it was not missed at all since the crust is practically solid butter!
Lovely, lovely. Substitued my standard pate brisee crust and it was still just terrific. Perfect for winter.
Fabulous recipe! I made individual bitesize tartlets. They were amazing!
This is such a quick and easy recipe. I make either one large pie or small tarts. I also use a premade crust which nobody ever knows the difference. When in a hurry why not? Perfect for Thanksgiving, holidays and winter.
These are quite good. I especially liked the dough and flavor that the bourbon gave the filling.
After making and tasting, I remain on the quest for the (to me) perfect pecan pie. Perhaps I am an inadequate baker, but I was unable to get the filling to gel to the extent I find it in restaurant pies. Restaurant pies, at $4.50+ a slice, are my ideal here. Flavor was delicious (a real bourbon kick). it's the texture I seek.
I agree - best ever. I made it easy by using Pet Ritz pie crust (large 9 1/2"). Just fill bottom of pan w pecan halves - about 1 1/2-2 cups. Mine a bit runny - will add 1 Tbl of flour next time. Otherwise don't change a thing! Husband had to have 2 pieces and also said best ever!!
One of the best pecan tarts I've ever eaten (and I've eaten a LOT)! I wanted to make one large tart only and so I cut the crust recipe by a third and made the full filling recipe. There was still so much it made a full 12" tart and a 9" (next time, I'll just cut the whole recipe in half with the exception of the pecans you need at least two cups in the 12" tart). I baked for about 45 mins. It was outstanding. Everyone at our 6- person dinner party had seconds and we polished off the whole thing in one sitting.
Pecan Pie Tarts
These Pecan Pie Tarts sponsored by Bob&rsquos Red Mill have been a family favorite for as long as I can remember. They&rsquore the BEST treat to enjoy and give during the holiday season. Perfectly sweet, with an ooey gooey center and flaky melt in your mouth buttery crust. Your family and friends are sure to love this dessert!
This is a sponsored post written by me on behalf of Bob&rsquos Red Mill.
Pecan Pie Tarts are such a fun alternative to the traditional fall dessert and so perfect for gift giving. I absolutely love sharing special cookies, tarts, brownies and other baked goods around the holidays. Many years we bake up our favorite treats to give to the kids&rsquo teachers, the mail man, our neighbors and others. Not only are baked goods fabulous for gift giving around the holidays, but they&rsquore also great for giving to lift someone&rsquos spirits. I mean really&hellip who wouldn&rsquot want to receive these delicious mini pecan pies?
As with most of the recipes you&rsquoll find at Kim&rsquos Cravings, this recipe isn&rsquot too complicated. It requires just 8 ingredients and one bowl to prepare.
The crust for these Pecan Pie Tarts is made 100% from scratch, but way easier than you might think and only requires 3 ingredients. I used my favorite Organic All Purpose Baking Flour from Bob&rsquos Red Mill. The high quality products from Bob&rsquos Red Mill are my go-to for baking up something irresistible.
You guys are going to love these Pecan Pie Tarts as much as my family does. I highly recommend them as an afternoon treat or a late-night indulgence. I personally love them alongside a warm mug of coffee. Just be sure to save a few and give them to a friend. They&rsquoll love you forever!
Pecan Pie Tarts
Pie is one of the BEST part of the holidays…am I right? I love all different flavors of pie but the classic pecan pie is one of my favorites. I love the sweetness from the brown sugar and the crunch from the pecans. Such a delicious combination!
If you’re a pecan pie lover like me, then you’re going to fall fast in love with these mini pecan pie tarts. It’s everything you want in pecan pie but in mini form! Also – it’s a lot easier to make then a full pie. These cute tasty tarts are made with phyllo cups (more info on that below!) which makes these quick and easy to put together and bake. Take these to your next holiday party- everyone will go crazy for them!
What are Phyllo Cups? Phyllo cups are your new best friend when it comes to dessert making. They are light, flaky layers of dough that are formed into mini pastry cups. These phyllo cups come fully baked and frozen fresh which makes preparing a breeze.
They are fast, versatile and ready to fill and serve with sweet or savory ingredients! These are great for using for desserts, appetizers, breakfasts, dinners, and more! They usually come in package with 14 cups.
Where to Buy Phyllo Cups? You can find phyllo cups are most grocery stores in the freezer section next to the pies!
What You’ll Love About Pecan Pie Tarts
As if you need convincing to bake mini pecan pies, let’s count the many things you’ll love:
- Not overly sweet: Pecan pies tend to be overwhelmingly sweet. Don’t get me wrong, I have a mouth full of sweet teeth, but I find that most pecan pies lack a complexity of flavors. Here I add a touch of coarse sea salt, which makes each bite so interesting.
- Incredible flavor: These mini pies boast incredible flavor. One bite and you’ll see why they’re always the first to disappear from our holiday dessert spreads.
- They’re adorable: I’m not sure why tiny food is so cute, it just is! People love little bite-sized things.
- Ease: If larger pies intimidate you, this is a perfect pie recipe to begin with because it’s essentially fool-proof. Pecan pie tarts are very forgiving and this recipe lends itself to great pie making practice. It takes a bit of time chilling, rolling, and shaping the dough into tiny circles– and that’s when having little bakers nearby is helpful.
- Make ahead recipe: These are a wonderful option if you’re looking for a make ahead dessert recipe- the tarts freeze exceptionally well.
The key ingredient is truly the pecans, but if you would rather use another kind of nut, there is nothing wrong with that. Almonds would be heavenly! Consider using walnuts or hazelnuts too. Be sure to let us know what you liked best and how it turned out if you swap the pecans.
Prefer a full-sized keto pecan pie? Here ya go! -------->Keto Pecan Pie
What are your favorite nuts? And your favorite nut recipe? I'd love to hear about them in the comments!
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