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Test Kitchen Approved

Pecan Tarts

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Recipe By Cheryl Klein

Yields

12 tarts

Prep Time

20 Minutes

Cooking Time

30 Minutes

Recipe By Cheryl Klein

It's a good thing this recipe makes 48 mini tarts because it's impossible to just eat one!

Serving Suggestions

Change things up for your holiday cookie exchange with these mini tarts. If any of the tarts turn out messy (e.g. bubble over the muffin cup or crumble when they come out of the muffin pan) just throw them over ice cream!

Recipe Notes

This recipe yields enough crust and filling for 48 tarts using 2 mini muffin pans, each with 24 muffin cups. You can make 24 larger tarts using 2 regular muffin pans, each with 12 muffin cups.

Ingredients

For crust:

1 cup (2 sticks) unsalted butter

6 oz. cream cheese, room temperature

2 cups all-purpose flour


For filling:

1 cup chopped pecans, plus 48 pecan halves for topping

3 eggs, beaten

1 cup dark brown sugar, packed

3/4 cup light corn syrup

2 Tbsp. unsalted butter, melted



Savory Spice ingredients in this recipe

  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

    View full details
  • Pure Madagascar Vanilla Extract

    Madagascar Vanilla Extract is the classic, smooth vanilla flavor that immediately comes to mind when people think of vanilla. As with all our vanil...

    View full details
  • Pumpkin Pie Spice

    For the ultimate holiday feast this year, buy Turkey Brining Kit and Holiday Roast Turkey, then add a 1/2 cup bag of Pumpkin Pie Spice to your cart...

    View full details

Directions

For crust: Use an electric mixer to beat butter and cream cheese until smooth. Add flour and Mayan Sea Salt and mix until combined. Shape dough into a disc and wrap it with plastic wrap. Refrigerate for at least an hour. Once chilled, take 1-inch balls of dough and press them evenly into the muffin cups to form a shell; dough should form a small lip above the muffin cup. Set pastry lined muffin cups back in the refrigerator to chill while you prepare filling ingredients.

For filling: Preheat oven to 350 degrees. Divide chopped pecans evenly among the bottom of each pastry lined muffin cup. Whisk eggs with remaining ingredients. Pour egg mixture into muffin cups over pecans; cups should be almost full. Top each with a pecan half. Bake for about 30 min. or until filling is puffed and slightly set. Some filling may bubble over the pastry shell, that is normal. Let cool completely before removing from muffin cups and serving.