Description
Bite-sized pecan tarts with a tender cream cheese pastry crust and a rich caramel-like brown sugar pecan filling, perfect for holidays, parties, and sweet dessert trays.
Ingredients
- 1 cup butter, softened
- 6 ounces cream cheese, softened
- 2 cups all-purpose flour
- 4 large eggs
- 2 1/2 cups packed brown sugar
- 1 cup chopped pecans
- 4 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease two mini tart pans or mini muffin pans.
- In a large mixing bowl beat the softened butter and cream cheese until smooth and creamy.
- Add the flour and mix until a soft dough forms.
- Divide the dough into 48 equal balls.
- Place one dough ball into each tart cup and press it into the bottom and sides to form small tart shells.
- In another bowl whisk together the eggs, brown sugar, chopped pecans, melted butter, vanilla extract, and salt until well combined.
- Spoon the filling into each tart shell, filling about three-quarters full.
- Bake for about 30 minutes until the filling is set and the tops are golden brown.
- Remove from the oven and allow the tarts to cool on a wire rack before serving.
Notes
- Fill tart shells only three-quarters full to prevent overflowing during baking.
- Lightly toasting the pecans before adding them enhances their flavor.
- If the dough becomes too soft, chill it briefly before shaping the tart shells.
- Mini muffin tins can be used if tart pans are unavailable.
- Allow the tarts to cool completely so the filling sets properly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mini tarts
- Calories: 210
- Sugar: 16 g
- Sodium: 95 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
