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
- 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