mini pecan tart recipe

Written ByJenny Smyth Posted on
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The Best mini pecan tart recipe

I am absolutely delighted to share with you my mini pecan tart recipe, a true showstopper that never fails to impress. This delightful dessert originated in the Southern United States, where pecans are a staple ingredient. The first time I made it, I was amazed by the combination of flavors and textures – the crunch of the pecans, the sweetness of the sugar, and the richness of the butter.

My family and I fell in love with it instantly, and it has become a staple at our family gatherings. The best part? It’s incredibly easy to make, requiring minimal ingredients and no complicated techniques.

I love how versatile this recipe is – perfect for both everyday eating and special occasions. Plus, it’s packed with nutrients from the pecans and has a lovely golden color that’s sure to brighten up any room. As a busy mom, I appreciate how quickly it can be whipped up on a weeknight or served at a holiday gathering.

My kids adore helping me assemble the tarts, and I enjoy watching them learn about measurements and mixing. With this recipe, you’ll be creating memories in no time! The health benefits of this recipe are numerous – the pecans provide a good dose of antioxidants and healthy fats, while the sugar adds just enough sweetness without overpowering the dish.

In short, this mini pecan tart recipe is a game-changer for anyone looking for an effortless yet impressive dessert option.

Mini Pecan Tarts

Mini Pecan Tarts

4.5 from 1995 votes

These bite-sized pecan tarts feature a buttery, flaky crust filled with a rich, gooey pecan filling. Perfect for holiday gatherings or as a sweet treat any time of year.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 24 tartsCuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Crust

1 1/2 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 cup granulated sugar
1/4 teaspoon salt
3 to 4 tablespoons ice water

For the Filling

1 cup pecan halves, chopped
1/2 cup light corn syrup
1/2 cup packed brown sugar
2 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2In a large mixing bowl, combine the flour, sugar, and salt.
3Cut in the cold butter using a pastry blender or fork until the mixture resembles coarse crumbs with some pea-sized butter pieces.
4Add ice water one tablespoon at a time, stirring with a fork until the dough just comes together.
5Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes until firm.
6On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
7Using a 2.
5-inch round cookie cutter or a glass, cut out 24 circles, rerolling scraps as needed.
8Gently press each dough circle into the cups of a mini muffin tin, ensuring the dough comes up the sides evenly.
9Prick the bottom of each crust with a fork to prevent bubbling.
10In a small saucepan over medium heat, combine the corn syrup and brown sugar.
11Stir constantly until the sugar dissolves and the mixture is smooth, about 2 to 3 minutes.
12Remove from heat.
13In a separate bowl, whisk together the eggs, melted butter, vanilla extract, and salt.
14Slowly pour the warm syrup mixture into the egg mixture while whisking continuously to temper the eggs.
15Stir in the chopped pecans until evenly distributed.
16Spoon about 1 tablespoon of the filling into each prepared crust, filling almost to the top.
17The tarts will puff slightly during baking.
18Bake the tarts in the preheated oven for 20 to 25 minutes, until the crust is golden brown and the filling is set and slightly bubbly.
19A toothpick inserted into the center should come out clean.
20Allow the tarts to cool in the pan for 10 minutes, then carefully transfer them to a wire rack to cool completely.
21The filling will firm up as it cools.

🔧Equipment

Mini muffin tin (24 cups)
Mixing bowls
Rolling pin
Pastry blender or fork
Small saucepan
Whisk
Measuring cups and spoons
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 9g💛Saturated Fat: 4g❤️Cholesterol: 30mg🧂Sodium: 80mg🌾Total Carbs: 24g🥦Dietary Fiber: 1g🍬Sugars: 16g🥩Protein: 3g

📝Notes

For a deeper flavor, toast the pecans in a dry skillet over medium heat for 3 to 4 minutes before chopping. Store tarts in an airtight container at room temperature for up to 3 days.

Watch Video Of How Mini Pecan Tarts Works

These mini pecan tarts are always a good idea for any gathering because they are easy to serve and everyone loves them. You can store them in an airtight container at room temperature for up to three days or freeze them for up to three months.

To reheat just pop them in a 300 degree oven for five minutes to refresh the crust. They work well for family gatherings because you can make them ahead and pull them out when guests arrive.

I like to serve them with a dollop of whipped cream or a scoop of vanilla ice cream. They also hold up well on a dessert table without getting messy.

Whether it is a holiday party or a simple weeknight treat these tarts always get compliments and requests for the recipe.

❓ Frequently Asked Questions About Mini Pecan Tarts

1. What type of flour should I use for this recipe?

I recommend using all-purpose flour for this recipe as it provides a light and tender texture that complements the crunchy pecans perfectly.

2. Can I substitute other types of nuts for the pecans?

While you can experiment with other nuts like walnuts or hazelnuts, keep in mind that their flavor profiles will alter significantly – if you want to maintain that classic Southern taste, stick with pecans!

3. How long can I store these tarts before serving?

You can store them at room temperature for up to 3 days or refrigerate them for up to 5 days – just be sure to keep them well-covered to prevent drying out.

4. Do I need to thaw frozen tarts before baking?

Yes, make sure they’re completely thawed before baking – if they’re frozen solid when baked, they may not cook evenly.

5. Can I freeze these tarts after baking?

Absolutely! Simply let them cool completely before wrapping tightly in plastic wrap or aluminum foil and storing in an airtight container – they’ll keep for up to 3 months.

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