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Pecan Tarts

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Mini Pecan Tarts feature crunchy pecans nestled in a store-bought pie crust filled with a rich, gooey mixture of eggs, sugar, and butter, topped with crunchy pecans. It’s perfect as a bite-sized treat for the family!

stack of mini pecan tarts with one with bite removed

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Pecan tarts, with their buttery crust and decadent pecan filling, are a classic dessert in the fall, especially for Thanksgiving.

But when they taste this good, who says you can’t enjoy this delightful treat year-round?

These little gems combine the deep, sweet flavor of caramelized filling with the satisfying crunch of pecans, all nestled in a buttery, flaky crust. Each bite offers a mouthful of decadence, making it a favorite during the holidays, at elegant teas, or as a comforting treat just because.

Why I love this recipe

  • uses a store-bought pie crust which saves time my without sacrificing taste, just like our berry slab pie.
  • the pecan pie filling strikes just the right balance of sweetness with a delightful nutty crunch.
  • perfect for any occasion, from family dinners to holiday parties.

Love the sweet-tart combination? Our Mini Cherry Pie Tarts and Puff Pastry Nutella Tart are perfect!

Ingredients

mini pecan tarts ingredients
  • store-bought pie crust
  • large egg
  • light corn syrup
  • light brown sugar
  • unsalted butter
  • kosher or sea salt
  • pure vanilla extract
  • pecans

Have extra pecans? Try our pecan cinnamon rolls or sweet potato casserole bites!

Supplies Needed

Step by step

  1. Preheat your oven to 350°F.
  2. Roll out the pie crust into a round circle. Using a cookie cutter, cut out 24 circles. Re-roll the dough to get the 24 circles, if needed.
  3. Using your fingers, stretch out the dough a little bit and place the circles into the mini muffin pan.
  4. Place the muffin pan into the fridge while you are preparing the filling to keep the dough cold.
  5. In a medium-sized bowl, add the egg, corn syrup, brown sugar, butter, salt, and vanilla. Stir together until fully combined.
  1. Once the filling is ready, remove the muffin tin from the fridge and, using a cookie scoop or teaspoon, spoon the filling into each tart. Fill the tart about ½ full.
  2. Once you have filled all the tarts, top each of them with the pecans. Add more chopped pecans if you desire.
  3. Then place the mini pecan tarts into the oven and bake for 20 to 30 minutes, or until the crust is golden brown.
  4. Let them cool on a wire rack before serving.
gif of stirring bowl

Tips for Best Results

  • I used store-bought pie crust for this recipe. You can use your favorite homemade pie crust recipe too, it’s totally up to you.
  • One pie crust made 24 mini tarts. I used a 2” cookie cutter. I also pressed the crust out a little bit before I put it into the mini muffin pan so it could fit into the mold.
  • I used a cookie scoop to add the filling into the tarts.
  • To make sure that each Mini Pecan Tart got adequate pecans, I added the pecans after I added the filling.
  • Make sure to use unsalted butter since you are adding additional salt to the recipe. Use either kosher or sea salt, do not use table salt.
  • Do not fill the tarts fuller, this will help prevent everything from overflowing out of the pan.
close up of mini pecan tart

Serving suggestions

These tarts are delicious by themselves, but adding a scoop of vanilla ice cream or a dollop of whipped cream can enhance their flavor.

Variations

  • add a chocolate drizzle for a decadent twist
  • a bit of bourbon in the filling can offer a richer flavor
  • swap pecans for almonds to vary the nutty taste
  • mix in cinnamon or nutmeg for a festive touch during the holidays

Storage

Keep leftovers in a sealed container at room temperature for a few days, or keep them in the fridge for up to one week.

Freeze in a freezer bag or freezer-safe container for up to three months.

When ready to eat, reheat them at a low temperature in the oven to maintain the crust’s crunchiness.

If you try this recipe please comment and rate it below, I love hearing from you!

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close up of mini pecan tart

Pecan Tarts


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Description

Mini Pecan Tarts feature crunchy pecans nestled in a store-bought pie crust filled with a rich, gooey mixture of eggs, sugar, and butter, topped with crunchy pecans. It’s perfect as a bite-sized treat for the family!


Ingredients

Scale
  • 1 pie crust, store-bought
  • 1 large egg, slightly beaten
  • ½ cup light corn syrup
  • ¼ cup light brown sugar
  • 1 tablespoon unsalted butter, melted
  • ½ teaspoon kosher or sea salt
  • ½ teaspoon vanilla extract
  • ½ cup pecans, chopped

Instructions

  1. Preheat your oven to 350°F.
  2. Roll out the pie crust into a round circle. Using a cookie cutter, cut out 24 circles. Re-roll the dough to get the 24 circles, if needed.
  3. Using your fingers, stretch out the dough a little bit and place the circles into the mini muffin pan.
  4. Place the muffin pan into the fridge while you are preparing the filling to keep the dough cold.
  5. In a medium-sized bowl, add the egg, corn syrup, brown sugar, butter, salt, and vanilla. Mix until fully combined.
  6. Once the filling is ready, remove the muffin tin from the fridge and, using a cookie scoop or teaspoon, spoon the filling into each tart. Fill the tart about ½ full.
  7. Once you have filled all the tarts, top each of them with the pecans. Add more chopped pecans if you desire.
  8. Then place the mini pecan tarts into the oven and bake for 25 minutes, or until the crust is golden brown.
  9. Let them cool and enjoy warm with a dollop of vanilla ice cream or whipped cream.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: baking
  • Cuisine: Southern

Nutrition

  • Serving Size:
  • Calories: 56
  • Sugar: 7.6 g
  • Sodium: 38.7 mg
  • Fat: 2.6 g
  • Carbohydrates: 8.3 g
  • Fiber: 0.3 g
  • Protein: 0.5 g
  • Cholesterol: 9 mg

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