Tiny Pecan Tarts Recipe

Made these last week and got 48 EXACTLY . The only modification was that I made 1/2 the filling as others suggested (but added a lot more pecans just because I love them). Here are a few tips that I found worked great. First, divide the dough into equal smaller parts (I did 4) then CHILL thoroughly before placing balls into muffin tins (at least 30 minutes to an hour). Just before taking my dough out of the fridge, I made the filling. When you take the dough out of the fridge, it may become quite firm, but use a large sharp knife to cut into equal parts until you have your 48 pieces (if you have 4 dough balls, you should get 12 "balls" out of each). Roll smaller balls with your hands and place into muffin tins. I tried a shot glass to form in the tin since I didn't have a tart tamper ... didn't work. Tried a cork from a wine bottle... worked better than shot glass but not much better. What did work was my fingers! Stuck my thumb in first to make well, then I used my fingers to form dough around muffin tin, all the way to the top ledge. Here's the key... DO NOT FILL TO THE TOP! Fill no more than 2/3 the way full. Baked them for 25 minutes in ungreased, non-stick mini muffin tins. Took them out of the oven and ran a knife around the edge. I let them cool for about 4-5 minutes and popped them out to a cooling rack. These little babies were DIVINE!

Love! Love! Love it! This recipe is definitely a keeper, so glad I found it. It's amazingly delicious! I've tried 2 other pecan tart recipes on this site & they just didn't cut it. This one is by far "THE WINNER". The only thing I did differently was NOT add the chopped pecans to the filling mixture. Instead I filled the cups with the filling first then sprinkled the pecans on top of it. That way every tart had an equal amount of pecans for the bite, turned out perfect! It helps a lot though to make sure your butter and cream cheese are softened at room temperature for the crust. And though this recipe is super delicious it is also crazy time consuming just to shape the dough using only your fingers. I'd recommend investing in a tart shaper or tart tamper. Superrrr handy! Saves so much time. If you don't have one, roll the dough out & cut them with a 2" round cookie cutter & place them on the slots. So much easier to fix that way. Hope this helps. Thank you so so much for sharing this wonderful recipe for everyone to enjoy! This goes down in my books as a recipe to remember. ~EVA~

Thank you for sharing, I've been using this recipe for a few years now, but seem to forget how simple and delicious these are. Every time I make it, I swear I'll make them more often! 48 exactly, every time. I use a leveled medium scoop (I don't mess with rolling into balls)and mini muffin pan from pampered chef with tamper. Then I use a small spoon to fill. I make half the filling but use extra nuts (3/4 C.) and find that's just the right amount. I've also used half a recipe of chopped apple filling, and cherry.

I halved the recipe for the dough and quartered the recipe for the filling; and got 24 mini tartlets out of this. They were delicious little things! I added a pinch of white sugar, some vanilla, and salt to the dough portion. And for the filling I reduced the brown sugar amount, upped the pecan amount, added a touch of dark corn syrup, and only used an egg white vs a whole egg. I'm very pleased with how they turned out. They weren't too sweet, and had plenty of pecan flavor. My tartlets got a little dark; so I might take them out at 25 minutes next time. However, the deeper caramelization of the shells was super delicious; so maybe I'll keep it at a 30 minute cook time! I also found that if I portioned the dough out into 2 tsp-sized dough balls, it was perfect for my mini muffin tin. I sprayed the tin with some Baker's Joy before using and had no issues with sticking. Thank you for sharing your recipe!

These turned out absolutely amazing! I followed the recipe exactly, except when I added the flour, I started with one cup and gradually added in the rest. I think I only used about one and a quarter cup of flour total. This way it was easier to knead together to make a soft buttery dough. I used a teaspoon measuring spoon to scoop out the dough straight into my mini cupcake tin pan and then just pressed them in. They baked to a beautiful golden. The filling was just perfect, not too sweet. And paired with the delicious buttery crust, these were just divine! Thank you for sharing your recipe. I will definitely be making these again (kids want more)!

Love this recipe. Here are some tweaks that I made to suit my taste. First, I used biscuit mix in a tube (Pillsbury) for the tart shells. That saved me a lot of work. I made 1 inch diameter balls and rolled them out with a shot glass on its side because I don’t have a rolling pin. I wanted to reduce the sweetness and the amount of sugar. So I used 1 cup of brown sugar and 1 cup of Stevia (natural sweetener). I used only 2 eggs. I mixed the eggs, melted butter, salt, brown sugar and Stevia first, then gently folded 1-1/4 cups chopped pecans into the mix. I omitted the vanilla because I didn’t have any ( and didn’t notice anything lacking in the taste). Filled the shells 2/3 thirds full and added 2 pecan halves on the top. This made 12 tarts with only about half a cup of mix leftover. Baked at 350 degrees for 20 minutes and they were delicious. I think I may try reducing the brown sugar to 3/4 cups in the next batch (trying to reduce the amount of sugar). The Stevia is sweeter than sugar so I will keep the Stevia to 1 cup.

I’ve tried several variations similar recipes and this is the best and thingbig hit at a potluck. Following are a few tip. I felt like the crest needed a little something to enhance the flavor so I added 1/3 cup of sugar. FYI going to crossed into balls I put in the freezer for about 15 minutes to set them while I made the filling. The recipe indicated that cooking spray was not necessary however I found a little cooking spray hope the Cubs pop out more easily. I also tried as one reviewer had suggested oiling the pan and dusting with flour. I found this to be less affective than using the cooking spray and more work. I didn’t add the pecans to the filling. Instead I lined the cups with the crust and then add the chopped pecans. Afterwords I added the filling. Some reviewer is indicated that the feeling would bubble over into the pan. I believe adding the nets to the cops and then adding the feeling kept the filling some bubbling over since my net ratio to feelingthink it had a tendency to keep the cups from overfilling with the green mixture that can bubble over. I have no issues with the feeling bubbling over into the pan. Some review were’s indicated that the feeling would bubble over into the pan. I believe adding the net to the pups and then adding the filling kept the feeling from bubbling over since my net ratio to feeling ratio with about 50/50. I tried several

This was a similar recipe my Mom used to use. So excited to find it again. As other reviewers suggest, either double your crust or halve your filling. One tip I will add: I don't mix the chopped pecans into the filling mix. I spoon X amount of them into the tart cups & cover with filling. Fill at about 2/3. Top with a pecan half & they turn out looking & tasting wonderful!

The proportions are off. Not enough pecans and too much egg/sugar. Reduce eggs by 1-2, reduce sugar by 1/3, increase pecans by 1/3. Fill dough cups nearly full. As is this recipe will not turn out as pictured. Also portion out the dough by making balls the size of a large grape but smaller than a ping pong ball.

I listened to other reviewers. 1) I halved the recipe for the filling, but kept the full amounts of the vanilla and pecans. 2) To prevent sticking, I sprayed a shot of PAM into the bottom of each cup before adding pastry. And after cooking used a sharp knife to cut around each cup before popping out. Each popped out easily. 3) To fill each cup with pastry, I cut pastry into 1/2 and kept cutting pieces by 1/2 into 48 pieces. I rolled each piece 3) I was careful not to fill each cup no more than 2/3 full, because the filling expands.into a ball with my hands. Pressed it into a cup with my thumb shaping it into a well. Pressed with my fingers up the sides up passed the top. 4) I was careful not to fill each cup no more than 2/3 with filling, because the filling expands.

Excellent Pecan Tassie recipe. I halved the filling recipe and still had some left over. I refrigerated it because I had a sneaking suspicion that I was going to need to make another batch once my family tried these. Sure enough, but this time I halved the original recipe since I was making several kinds of Christmas cookies. The left over filling was just enough. Use real butter and not margarine in these cookies. It makes all the difference in the world. Shortbread cookies should only be made with butter.

So good, I had to share it with friends.

So good

They taste delicious! I had twice the amount of filling also. I was short on the tarts, but I also don't bake alot, so I was not as consistent as I should have been. They were crispy on the outside and delicious gooey on the inside. I would make again, but cut the filling in half. I wonder if you could freeze the batter for the inside? Just curious if anyone knows. Thanks!

This recipe is perfect. Been making these for years. Do yourself a favor and get a tart tamper!! Yes you will have extra batter... so I cut the wet ingredients in half and wait and put the nuts on top after I fill the shells. Let them cool completely before removing from pan or they will fall apart. If you have trouble removing, try running a knife around the circle of pastry. Gently lifting them out .Cooking time varies upon oven.. 30 minutes in most ovens is generally too long Definitely a crowd pleaser. 5 STAR

Loved it a little dry from for the dough. Too much brown sugar

Amazing ❤️🌴😇😇🙏🙏🙏🙏

Way too much filling compared to the amount of dough. Bake time was way too long, and they all fell apart after being taken out of pan (let cool for 20 minutes). The tarts themselves were delicious but they all fell apart into chunks.

These taste great!! Pretty easy to make, just time consuming if you only have one muffin pan. But, the recipe makes way more filling than needed, so I just used the extra in a pie crust. Yum

Way way too much brown sugar and not pecans. It was overwhelmingly sweet. The crust was ok. I used 8oz of cream cheese instead of 6.