Mini Pecan Pie Tarts – Easy, Elegant & Delicious
Mini pecan tarts made with a tender cream cheese crust and rich brown sugar pecan filling. These bite-sized treats are perfect for holidays, dessert trays, or gifting.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 15 minutes
- Yield: 24 mini tarts 1x
Ingredients
Crust:
-
1 cup all-purpose flour
-
4 oz cream cheese, softened
-
½ cup unsalted butter, softened
-
Pinch of salt
Filling:
-
¾ cup brown sugar, packed
-
1 large egg
-
1 tsp vanilla extract
-
Pinch of salt
-
¾ cup chopped pecans (toasted if desired)
Instructions
-
In a bowl, beat butter and cream cheese until smooth. Add flour and salt. Mix to form soft dough. Chill 30 minutes.
-
Preheat oven to 350°F. Grease a 24-cup mini muffin pan.
-
Divide dough into 24 balls. Press into muffin cups to form shells.
-
In a separate bowl, whisk brown sugar, egg, vanilla, and salt. Stir in pecans.
-
Spoon filling into shells (about 1 heaping tsp each).
-
Bake 20–25 minutes, until golden. Cool in pan 10 minutes, then remove and cool completely.
Notes
-
Store in an airtight container for up to 5 days or freeze up to 2 months.
-
Optional: Add bourbon or chocolate chips to the filling for variation.