Making Mini Pecan Tarts is a great way to indulge in a tasty treat without spending too much time or energy in the kitchen. Make these tasty treats today!
Plus, you can serve them as part of a larger dessert platter or even just as individual snacks!
Not only are they super easy to make, but they also have an amazing flavor that everyone loves.
Making mini pecan tarts is a great way to enjoy your favorite dessert in a bite-sized treat.
There are many reasons why you should make these delicious desserts, from their convenience and portability to their ease of preparation and delectable flavor.
The recipe for making mini pecan tarts is simple yet yields an impressive and pleasing result.
The best part about this tasty treat is that it’s perfect for any occasion – from birthday parties to potlucks, or simply as a snack when you’re feeling indulgent.
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Making mini pecan tarts requires minimal ingredients, such as butter, pre-made pastry crust, brown sugar, corn syrup and chopped pecans.
You can also customize the filling with different flavors, like chocolate chips or caramel pieces.
Mini pecan tarts are easy to make and serve, making them the perfect treat for any gathering! Try making mini pecan tarts today – you won’t regret it!
The best part about this recipe is that it’s quick and simple – which means more time for you to enjoy the sweet end result.
With the combination of crunchy pecans and creamy custard filling, these mini tarts offer a perfect balance of texture and flavor.
So why not give it a try? You won’t regret it!
Mini Pecan Tarts
Ingredients:
- 1 store-bought pie crust
- 1 large egg, slightly beaten
- ½ cup light corn syrup
- ¼ cup light brown sugar (packed)
- 1 tbsp. unsalted butter (melted)
- ½ tsp. kosher or sea salt
- ½ tsp. pure vanilla extract
- ½ cup pecans, chopped
Directions:
Preheat your oven to 350 degrees.
Roll out the pie crust into a round circle. You will just want to roll it out a little bit wider than it already is.
Using your cookie cutter, cut out 24 circles. You may need to reroll the dough to use all of the dough and to get the 24 you need.
Stretch out the dough a little bit with your fingers and place the circles into the mini muffin pan.
Place the muffin pan into the fridge while you are preparing the filing to keep the dough cold.
In a medium-sized bowl, add in the egg, the corn syrup, the brown sugar, butter, salt, and vanilla.
Once the filing is ready, remove the muffin tin from the fridge and using a cookie scoop or teaspoon, spoon the filling into each tart.
Only fill the tart about ½ full. You will be tempted to fill it fuller, however, do not.
You will still need to add the pecans plus the pie crust is going to expand. This will help prevent everything from overflowing out of the pan.
Once you have filled all of the tarts, top each of them with the pecans. You can add more or less of the chopped pecans.
Then place the Mini Pecan Tarts into the oven and bake 20 to 30 minutes. Start watching them at 20 minutes as depending on your oven they may be done.
If not, continue to bake at 5-minute increments. They will be done once the crust is golden brown.
Let them cool and then carefully remove with a knife from the pan.
Enjoy warm and with a dollop of vanilla ice cream or whipped cream. My family enjoyed them also as a breakfast treat the next morning.
Mini Pecan Tarts
Ingredients
- 1 store-bought pie crust
- 1 large egg, slightly beaten
- ½ cup light corn syrup
- ¼ cup light brown sugar (packed)
- 1 tbsp unsalted butter (melted)
- ½ teaspoon kosher or sea salt
- ½ teaspoon pure vanilla extract
- ½ cup pecans, chopped
Instructions
Preheat your oven to 350 degrees.
Roll out the pie crust into a round circle. You will just want to roll it out a little bit wider than it already is.
Using your cookie cutter, cut out 24 circles. You may need to reroll the dough to use all of the dough and to get the 24 you need.
Stretch out the dough a little bit with your fingers and place the circles into the mini muffin pan.
Place the muffin pan into the fridge while you are preparing the filing to keep the dough cold.
In a medium-sized bowl, add in the egg, the corn syrup, the brown sugar, butter, salt, and vanilla.
Once the filing is ready, remove the muffin tin from the fridge and using a cookie scoop or teaspoon, spoon the filing into each tart. Only fill the tart about ½ full. You will be tempted to fill it fuller, however, do not. You will still need to add the pecans plus the pie crust is going to expand. This will help prevent everything from overflowing out of the pan.
Once you have filled all of the tarts, top each of them with the pecans. You can add more or less of the chopped pecans.
Then place the Mini Pecan Tarts into the oven and bake 20 to 30 minutes. Start watching them at 20 minutes as depending on your oven they may be done. If not, continue to bake at 5-minute increments. They will be done once the crust is golden brown.
Let them cool and then carefully remove with a knife from the pan.
Enjoy warm and with a dollop of vanilla ice cream or whipped cream.
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