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!
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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
- 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
- 2” cookie cutter
- mini muffin pan or tart pans
Step by step
- Preheat your oven to 350°F.
- 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.
- Using your fingers, stretch out the dough a little bit and place the circles into the mini muffin pan.
- Place the muffin pan into the fridge while you are preparing the filling to keep the dough cold.
- In a medium-sized bowl, add the egg, corn syrup, brown sugar, butter, salt, and vanilla. Stir together until fully combined.
- 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.
- Once you have filled all the tarts, top each of them with the pecans. Add more chopped pecans if you desire.
- Then place the mini pecan tarts into the oven and bake for 20 to 30 minutes, or until the crust is golden brown.
- Let them cool on a wire rack before serving.
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.
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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Pecan Tarts
- Total Time: 40 minutes
- Yield: 24 1x
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
- 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
- Preheat your oven to 350°F.
- 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.
- Using your fingers, stretch out the dough a little bit and place the circles into the mini muffin pan.
- Place the muffin pan into the fridge while you are preparing the filling to keep the dough cold.
- In a medium-sized bowl, add the egg, corn syrup, brown sugar, butter, salt, and vanilla. Mix until fully combined.
- 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.
- Once you have filled all the tarts, top each of them with the pecans. Add more chopped pecans if you desire.
- Then place the mini pecan tarts into the oven and bake for 25 minutes, or until the crust is golden brown.
- 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
