Mini Pecan Pie Tarts
Everything you love about classic pecan pie—rich, gooey filling and toasted nuts—packed into crisp, buttery mini tart shells. These handheld delights are easy to make and perfect for holiday spreads, dessert tables, or sweet little moments any time of year.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 24 mini tarts 1x
Ingredients
For the Tart Shells:
1¼ cups all-purpose flour
2 tablespoons granulated sugar
½ teaspoon salt
½ cup unsalted butter, cold and cubed
2–3 tablespoons ice water
For the Filling:
¾ cup chopped pecans
½ cup corn syrup
½ cup brown sugar
2 tablespoons unsalted butter, melted
1 large egg
½ teaspoon vanilla extract
Pinch of salt
Instructions
Preheat oven to 350°F (175°C). Lightly grease a mini muffin tin.
To make crust, mix flour, sugar, and salt. Cut in butter until coarse crumbs form. Add water one tablespoon at a time until dough comes together.
Roll out dough and cut into small circles. Press into mini muffin cups to form shells.
In a bowl, combine all filling ingredients and stir well.
Spoon filling into each crust, about ¾ full.
Bake 20–25 minutes or until filling is set and crust is golden. Cool in pan before removing.
Nutrition
- Calories: 160
- Sugar: 12g
- Fat: 10g
- Carbohydrates: 17g
- Protein: 2g
- Cholesterol: 25mg
Find it online: https://thecomfortspoon.com/mini-pecan-pie-tarts/