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Test Kitchen Approved

Pecan Tarts

Recipe By Cheryl Klein

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.


For crust:

1 cups unsalted butter

6 oz. cream cheese, softened

2 cups all-purpose flour

pinch of salt

For filling:

1 cups chopped pecans, plus 48 pecan halves for topping

3 eggs, beaten

1 cups dark brown sugar, packed

¾ cups light corn syrup

2 Tbsp. unsalted butter, melted

Savory Spice ingredients in this recipe


For crust: Use an electric mixer to beat butter and cream cheese until smooth. Add flour and 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.