Tiny Pecan Tarts

These Tiny Pecan Tarts are the perfect bite-sized dessert for holiday parties or potlucks. The recipe features a simple, buttery shortbread-like dough that forms crisp, golden shells. Inside, a luscious filling made from eggs, brown sugar, vanilla, and chopped pecans creates a chewy, caramel-like texture that rivals traditional pecan pie. The combination of the flaky crust and the sweet, nutty filling offers a delightful contrast in every bite. They are easy to prepare, requiring just basic pantry staples, and can be made ahead of time. Serve them warm or at room temperature for a sophisticated yet comforting end to any meal.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 24

Calories: 114.1

Dietary: Vegetarian

Description

These Tiny Pecan Tarts are the perfect bite-sized dessert for holiday parties or potlucks. The recipe features a simple, buttery shortbread-like dough that forms crisp, golden shells. Inside, a luscious filling made from eggs, brown sugar, vanilla, and chopped pecans creates a chewy, caramel-like texture that rivals traditional pecan pie. The combination of the flaky crust and the sweet, nutty filling offers a delightful contrast in every bite. They are easy to prepare, requiring just basic pantry staples, and can be made ahead of time. Serve them warm or at room temperature for a sophisticated yet comforting end to any meal.

Ingredients

2 Sticks Butter
6 ounce Cream cheese
2 Cups Flour
3 large Eggs
1-3/4 cups Packed brown sugar
3 TBS Butter, softened
1/4 tsp Salt
3/4 tsp Vanilla extract
1 cup Pecans, chopped

Directions

1
Beat the 2 sticks of butter and cream cheese together until smooth and blended.
2
Beat in the flour just until the dough comes together and is no longer dry.
3
Flatten the dough into a one-inch thick disk.
4
Wrap the dough disk tightly in wax paper or plastic wrap.
5
Refrigerate the dough for at least 30 minutes until thoroughly chilled.
6
Preheat the oven to 375&# 194;Â°F (190ÃÂ°C).
7
Prepare an ungreased mini-muffin pan (1-1/4 inch across the bottom).
8
Roll out the chilled dough and cut circles to fit the mini-muffin cups, pressing them gently into the pan to form shells.
9
In a separate bowl, whisk together the 3 eggs, brown sugar, 3 TBS softened butter, salt, and vanilla extract.
10
Stir the chopped pecans into the egg mixture.
11
Pour the pecan filling into the prepared dough shells, filling each about 3/4 full.
12
Bake for 15-20 minutes, or until the filling is set and the tops are golden brown.
13
Allow the tarts to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 114.1kcal

% Daily Value *
Total Fat 7.8g12%
Saturated Fat 4.8g24%
Cholesterol 19.8mg7%
Sodium 79.0mg4%
Total Carbohydrate 9.0g3%
Dietary Fiber 0.3g2%
Sugars 0.3g
Protein 2.0g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the dough is thoroughly chilled before rolling to prevent it from sticking and to help it hold its shape in the pan.

The recipe lists two amounts of butter: 2 sticks for the crust and 3 TBS for the filling. Ensure you use the correct portion for each step.

For best results, use a mini-muffin pan with cups that are approximately 1-1/4 inches across the bottom.

Store leftover tarts in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Keywords: pecan tarts, mini tarts, buttery crust, brown sugar, pecan filling, bite-sized dessert, party appetizer, holiday baking, shortbread shell, nut dessert, easy baking, vanilla, eggs, cream cheese crust, mini muffin pan

Read it online: https://www.chefs-mate.com/recipe/tiny-pecan-tarts/