I adore these one-bite butter pecan tarts. This is the best mini pecan tart that anyone can quickly prepare at home. I like the simple, but super delicious combination of flavorful, light brown sugar, crispy pecans, and amazing crust.
This easy mini pecan Tarts recipe is especially good because of the simple and tasty crust, which is made with cream cheese, butter, and all-purpose flour.
Doesn’t it sound easy? You can make this yummy crust at home in 5-10 minutes, just follow the instructions below.
INGREDIENTS IN PECAN PIE TARTS
You can make these super easy and super delicious butter pecan tarts by using such ingredients:
- 1 cup (2 sticks) unsalted butter, room temperature;
- 6 oz cream cheese, room temperature;
- 2 cups all-purpose flour;
- 3 eggs, room temperature;
- 2 1/4 cups packed light brown sugar;
- 3 tbsp unsalted butter, melted;
- 1 tsp vanilla extract;
- pinch of salt;
- 1 1/2 cups pecans, chopped.
HOW TO MAKE MINI PECAN TARTS
- In a mixing bowl, whisk together 1 cup (2 sticks) unsalted butter (softened), and 6 oz cream cheese (softened) until combined and creamy.
- Then, add 2 cups of all-purpose flour in a few additions. Mix after each addition until the dough forms. Refrigerate while preparing the pecan filling.
- In a large mixing bowl, whisk together 2 ¼ cups packed light brown sugar and 3 eggs.
- Add 3 tbsp melted butter, 1 tsp vanilla extract, and a pinch of salt. Mix together.
- Then, stir in chopped pecans. Set aside.
- Grease muffin pan with non-stick cooking spray. Remove the dough from the refrigerator. Roll the dough into balls (approximately 1 tablespoon in size). Then, place each ball in a greased muffin pan and press each ball using your fingers and form the crust.
- Add sweet pecan filling to each mini tart crust. Bake in the preheated oven for 25-30 minutes or until browned. Enjoy!
FREEZE MINI PECAN TARTS
You can freeze these butter pecan tarts. Let them cool completely after baking.
Then, place butter pecan tarts in an airtight container and store them in the freezer for 2-3 months. You can also freeze them in a freezer-safe Ziploc bag.
HOW TO STORE MINI PECAN TARTS
You can also store the best mini pecan tart in the refrigerator.
Store them in an airtight container or a plastic bag for 5-6 days in the refrigerator.
RECIPE TIPS
- You can use a whisk or electric mixer for preparing the dough for the crust.
- Don’t overfill the mini tart crust with the sweet pecan filling.
- Decorate butter pecan tarts with additional chopped pecans.
- You can make the best mini pecan tart in either a regular muffin pan or in a mini muffin pan. (Only the baking time and the number of mini tarts will change.)
OTHER PECAN RECIPES YOU MIGHT ENJOY
- PECAN COOKIE BALLS
- PECAN UPSIDE DOWN BUNDT CAKE RECIPE
- CARAMEL APPLE PECAN COBBLER
- PECAN PIE MUFFINS
Easy Mini Pecan tarts Recipe
Ingredients
For the crust:
- 1 cup (2 sticks) unsalted butter, room temperature;
- 6 oz cream cheese, room temperature;
- 2 cups all-purpose flour.
For the pecan filling:
- 3 eggs, room temperature;
- 2 1/4 cups packed light brown sugar;
- 3 tbsp unsalted butter, melted;
- 1 tsp vanilla extract;
- pinch of salt;
- 1 1/2 cups pecans, chopped.
Instructions
- Preheat the oven to 350F.
- In a mixing bowl, whisk together unsalted butter and cream cheese until combined and creamy. Then, add all-purpose flour in a few additions. Mix after each addition until the dough forms. Refrigerate while preparing the pecan filling.
- In a large mixing bowl, whisk together packed light brown sugar and eggs. Add melted butter, vanilla extract, and a pinch of salt. Mix together. Then, stir in chopped pecans. Set aside.
- Grease muffin pan with non-stick cooking spray. Remove the dough from the refrigerator. Roll the dough into balls (approximately 1 tablespoon in size). Then, place each ball in a greased muffin pan and press each ball using your fingers and form the crust.
- Add sweet pecan filling to each mini tart crust. Bake in the preheated oven for 25-30 minutes or until browned. Enjoy!
Nutrition
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