If you’re a fan of pecan pie, you are going to love these little pecan tarts. They’re everything you adore about a classic holiday pie, tucked neatly into a buttery cream cheese crust that melts in your mouth. These bite-sized treats are perfect for parties, cookie trays, or just when you’re craving something RIDICULICIOUS but don’t want to fuss with rolling out a full pie crust.
I started making these years ago for Thanksgiving, and they’ve been a family favorite ever since. My husband always sneaks a few before I even get them plated, and I can guarantee they disappear quickly whenever I share them. The combination of the soft, slightly tangy cream cheese crust with the gooey, nutty filling is pure magic.
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Why You’ll Love This Recipe
- Mini size, big flavor – all the rich flavor of pecan pie in a handheld treat.
- No pie crust stress – the cream cheese dough is easy, forgiving, and delicious.
- Perfect for gatherings – makes 60 tarts, so there’s plenty to share (or hoard!).
Ingredients You’ll Need
For the Crust
- 8 oz butter (2 sticks), softened
- 8 oz cream cheese, softened
- 2 cups all-purpose flour
For the Pecan Filling
- 1 cup light or dark corn syrup (Karo)
- 1 cup light or dark brown sugar
- 2 Tbsp butter, melted
- 1 tsp vanilla extract (or scrape the seeds from 1 vanilla bean)
- 3 large eggs, beaten
- 1 1/4 cups chopped pecans
Instructions
- Preheat oven to 350°F.
- Make the crust: In a small bowl, beat softened cream cheese and butter until creamy. Add flour and mix until just combined. Cover and refrigerate for 30 minutes. The dough will be soft and slightly sticky.
- Prepare the filling: In the bowl of a stand mixer, beat corn syrup, brown sugar, melted butter, eggs, and vanilla until smooth. Stir in chopped pecans.
- Shape the tart shells: Remove dough from the refrigerator and roll into 60 one-inch balls (about 10 grams each). Place each ball into a tart pan. With lightly floured fingers or a tart tamper, press each ball into the pan to form a shell.
- Fill and bake: Using a spoon or a spouted measuring cup, fill each tart shell to about 1/8″ from the top. Bake for 20–25 minutes until set and golden brown.
- Cool: Remove tarts from the pans and cool on a wire rack before serving.
Recipe Notes & Tips
- Substitution for corn syrup: If you prefer, you can use maple syrup for a deeper flavor twist.
- Make-ahead friendly: These freeze beautifully—just store in an airtight container for up to 3 months and thaw at room temperature before serving.
- Serving idea: Arrange these on a holiday dessert tray with my Pumpkin Chocolate Chip Cookies or Old Fashion Apple Crisp. They look so festive together!
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! The dough can be made up to 2 days in advance. Keep it wrapped in plastic wrap in the refrigerator until ready to use.
Can I use whole pecans instead of chopped?
Chopped pecans work best for an even filling, but you can add a whole pecan half on top of each tart for a pretty presentation.
Do I need to grease the tart pans?
Nope! The buttery dough releases easily without greasing.
Final Thoughts
These pecan tarts are the perfect bite-sized indulgence for any occasion. They’ll remind you of pecan pie, but with the added richness of cream cheese in the crust and a more portable size. Whether you serve them warm with a little whipped cream or let them shine on a cookie tray, they’re guaranteed to be a hit.
So go ahead and bake up a batch—just be prepared for them to disappear quickly!
Apparel for the foodies & grillers
Pecan Tarts
Ingredients
For The Crust
- 8 oz butter ( 2 sticks)softened
- 8 oz cream cheese softened
- 2 cups all-purpose flour
For the Pecan Filling
- 1 cup corn syrup karo
- 1 cup brown sugar light or dark
- 2 Tbsp butter melted
- 1 tsp vanilla extract or 1 vanilla bean seeds scraped
- 3 large eggs beaten
- 1 1/4 cups chopped pecans
Instructions
- Preheat oven to 350 degrees ℉
- In a small bowl beat the softened cream cheese and softened butter until creamy. Add the flour and beat until combined. Cover and refrigerate for 30 minutes. The dough will be soft and slightly sticky.
- In the bowl of a stand mixer beat the corn syrup, brown sugar, melted butter, beaten eggs and vanilla until well combined. Stir in the chopped pecans.
- Remove dough from refrigerator and roll into 60 1-inch balls, about 10 grams each. Place each ball into a tart pan. I do not grease tart pans. With lightly floured fingers or a tart tamper press each ball into tart pan.
- Using a spoon or spouted measuring cup fill each tart shell to about 1/8" from top.
- Bake for 20-25 minutes until set and golden brown. Remove from pans and cool on wire rack.