Instructions
Make the Crust
- Prepare the Dough
- In a medium bowl, cream together the softened butter and cream cheese until smooth. Gradually add the flour, mixing until a soft dough forms.
- Shape into a ball, wrap in plastic wrap, and chill for about 30 minutes.
- Prepare Tart Shells
- Preheat oven to 350°F (175°C). Grease a mini muffin tin.
- Divide the chilled dough into 24 equal pieces. Roll each into a ball and press into the muffin tin cups to form tart shells. Ensure the dough is evenly pressed up the sides.
Make the Pecan Filling
- Mix the Filling
- In a medium bowl, whisk together the egg, brown sugar, melted butter, and vanilla extract. Stir in the pecans.
- Fill the Tart Shells
- Spoon about a teaspoon of filling into each tart shell, almost to the top.
Bake the Tarts
- Bake
- Bake for 20-25 minutes, or until the filling is set and the crust is golden brown.
- Cool
- Cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
Cook Notes & Tips
- Chilling the dough prevents shrinking during baking.
- Don’t overfill the tarts; the filling will expand.
- Store in an airtight container at room temperature for up to 4 days, in the refrigerator for up to a week, or frozen for up to 3 months.
Recipe Variations
- Chocolate Chip Pecan Tarts: Add mini chocolate chips to the filling.
- Maple Pecan Tarts: Substitute half the brown sugar with pure maple syrup.
- Walnut Tarts: Use chopped walnuts instead of pecans.
Frequently Asked Questions (FAQs)
Q: Can I make the dough ahead? A: Yes, up to 2 days in advance. Refrigerate until ready to use. Let it sit at room temperature for a few minutes if it’s too firm.
Q: Can I use store-bought crust? A: Yes, roll it out and cut into small rounds.
Q: How do I prevent sticking? A: Grease the muffin tin well with butter or cooking spray. Silicone molds also work well.
These Tiny Pecan Tarts are the perfect bite-sized treats – the best of pecan pie in every bite! Easy to make and always a crowd-pleaser. Enjoy!
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