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94% would make again

Mini Pecan Tarts

Ingredients

for 18 tarts

Filling

  • ½ cup sugar (100 g)
  • 2 ½ tablespoons unsalted butter
  • ¾ cup chopped pecans (90 g)

Crust

  • 3 oz cream cheese (85 g)
  • 5 ½ tablespoons unsalted butter
  • 1 cup all-purpose flour (140 g)

Nutrition Info

  • Calories 100
  • Fat 6g
  • Carbs 10g
  • Fiber 0g
  • Sugar 4g
  • Protein 1g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 375ºF (190ºC).
  2. Make the filling: Add the sugar and butter to a large bowl and cream with an electric hand mixer until fluffy.
  3. Add the chopped pecans and fold to combine. Set aside.
  4. Make the crust: In a large bowl, cream together the cream cheese and butter until smooth.
  5. Add flour and beat to incorporate, then knead the dough with your hands until smooth.
  6. Roll the dough into 18 small balls and press into the cups of a mini muffin tin. Fill the shells with the pecan filling.
  7. Bake for 20-25 minutes, until golden brown.
  8. Let the tarts cool in the mini muffin tin for 5 – 10 minutes.
  9. Remove from the pan and serve warm.
  10. Enjoy!

Ingredients

for 18 tarts

Filling

  • ½ cup sugar (100 g)
  • 2 ½ tablespoons unsalted butter
  • ¾ cup chopped pecans (90 g)

Crust

  • 3 oz cream cheese (85 g)
  • 5 ½ tablespoons unsalted butter
  • 1 cup all-purpose flour (140 g)

Nutrition Info

  • Calories 100
  • Fat 6g
  • Carbs 10g
  • Fiber 0g
  • Sugar 4g
  • Protein 1g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 375ºF (190ºC).
  2. Make the filling: Add the sugar and butter to a large bowl and cream with an electric hand mixer until fluffy.
  3. Add the chopped pecans and fold to combine. Set aside.
  4. Make the crust: In a large bowl, cream together the cream cheese and butter until smooth.
  5. Add flour and beat to incorporate, then knead the dough with your hands until smooth.
  6. Roll the dough into 18 small balls and press into the cups of a mini muffin tin. Fill the shells with the pecan filling.
  7. Bake for 20-25 minutes, until golden brown.
  8. Let the tarts cool in the mini muffin tin for 5 – 10 minutes.
  9. Remove from the pan and serve warm.
  10. Enjoy!

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