Mini Pecan Tart Recipe
These Mini Pecan Tarts have all the flavors of traditional pecan pie, but in mini form and individual servings.
Mini pecan tarts are a great alternative to traditional pecan pie. These small tarts are the perfect individual dessert option. They make the perfect fall dessert for any get-together or special occasion.
This mini pecan tart recipe is easy to make using a prepared store-bought crust plus a few other ingredients you may already have in the kitchen.
Let me say, there is nothing wrong with traditional pecan pie, but these mini pecan pies are the perfect size for everyone and will make an awesome nighttime snack.
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Mini pecan tart tecipe
You’ll need the same ingredients you need for traditional pecan pie, with some slight variation.
What ingredients do you need?
Store-bought pie crust (1)
1 large egg, slightly beaten
½ cup light corn syrup
¼ cup light brown sugar
1 tbsp unsalted butter (melted)
½ teaspoon kosher or sea salt
½ teaspoon pure vanilla extract
½ cup pecans, chopped
How to make mini pecan tarts
Preheat your oven to 350 degrees.
Roll out the pie crust into a round circle on a lightly floured counter. You will just want to roll it out a little bit wider than it already is.
Using a 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 filling to keep the dough cold.
In a medium bowl, combine eggs, corn syrup, brown sugar, melted butter, salt and vanilla extract.
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.
Make sure that your dough comes up the sides of each muffin cavity just a little bit. You may need to stretch each piece of dough some before you put it into the muffin cavities. The filling should stay completely within each piece of pie dough.
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. Check them at 20 minutes; 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 on a cooling rack and then carefully remove with a knife from the pan. Enjoy warm and with a dollop of vanilla ice cream or whipped cream.
Mini Pecan Tart Recipe
Mini Pecan Tarts have all the flavors of traditional pecan pie, but in mini form and individual servings.
Ingredients
- Store-bought pie crust (1)
- 1 large egg, slightly beaten
- ½ cup light corn syrup
- ¼ cup light brown sugar
- 1 tbsp unsalted butter (melted)
- ½ teaspoon kosher or sea salt
- ½ teaspoon pure vanilla extract
- ½ cup pecans, chopped
Instructions
Using a 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 filling to keep the dough cold.
In a medium bowl, combine eggs, corn syrup, brown sugar, melted butter, salt and vanilla extract.
Once the filing is ready, remove the muffin tin from the fridge and using a cookie scoop, spoon the filing into each tart.
Make sure that your dough comes up the sides of each muffin cavity just a little bit. You may need to stretch each piece of dough some before you put it into the muffin cavities. The filling should stay completely within each piece of pie dough.
Fill the tart about ½ full.
Once you have filled all of the tarts, top each of them with the pecans.
Place the mini pecan tarts into the oven and bake 20 to 30 minutes. Check them at 20 minutes; 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 on a cooling rack and then carefully remove with a knife from the pan.
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Recipe variations and substitutes
- Add chocolate: Add a handful of mini chocolate chips to the pecan filling for chocolate lovers.
- Less sugar: For a sugar-free treat, use a sugar substitute instead of sugar and sugar-free maple syrup instead of corn syrup.
Recipe Tips:
- You can use a store-bought pie crust or your favorite homemade recipe.
- Use a 2” cookie cutter. If you don’t have a cookie cutter, a glass or anything similar will work just fine.
- Make sure to use unsalted butter since you are adding additional salt to the recipe. Use either kosher or sea salt. Do not use table salt.
Can I use dark corn syrup for pecan tarts?
Yes, dark syrup will of course result in a darker result and will add a toasted flavor to the dessert. Either light or dark corn syrup are fine.
What’s the difference between a tart and pie?
Tarts and pies are very similar but it’s the crust that stands them apart. While pie crusts are very flaky and light, tart crusts or pastry crusts, tend to be firm and crumbly and not at all flaky
How to store leftovers
- Store: You can store these at room temperature in an airtight container for two days or put them in the fridge where they will stay fresh for up to a week.
- Freeze: If you cannot eat them all within a week, go ahead and wrap them in plastic wrap individually and then freeze them in a freezer bag for up to three months.
- Thaw: Remember to thaw these in the fridge overnight before serving.
Wrap up:
Why mini tarts? Mini tarts are like classic pecan pie, but there’s no cutting, no utensils needed and no mess. This easy recipe will be something you come back to over and over again
