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.

THIS POST MAY CONTAIN AFFILIATE LINKS.  PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS.  AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.


Why You’ll Love This Recipe


top-view-pecan-tart

Ingredients You’ll Need

For the Crust

For the Pecan Filling


Instructions

  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Cool: Remove tarts from the pans and cool on a wire rack before serving.

Recipe Notes & Tips


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!


top-view-pecan-tart

Easy Pumpkin Roll Recipe

Pumpkin Whoopie Pies

Cream Puffs

Potato Chip Cookies

Apparel for the foodies & grillers

apron
top-view-pecan-tart

Pecan Tarts

Nettie
Satisfy your sweet tooth with our delectable Pecan Tarts recipe! These bite-sized treats are the perfect combination of buttery, flaky pastry and a rich, gooey pecan filling. Whether you're hosting a special occasion or simply craving a sweet pick-me-up, these Pecan Tarts are sure to impress!
No ratings yet
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course cookies, Dessert
Cuisine American
Servings 60 Tarts
Calories 108 kcal

Ingredients
  

For The Crust

For the Pecan Filling

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.

Nutrition

Serving: 3TartsCalories: 108kcalCarbohydrates: 12gProtein: 1gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 22mgSodium: 47mgPotassium: 28mgFiber: 0.3gSugar: 8gVitamin A: 172IUVitamin C: 0.03mgCalcium: 12mgIron: 0.3mg
Keyword best pecan tart recipe, easy pecan tarts, holiday tarts, pecan tart, pecan tart filling, pecan tart recipe, pecans, step by step pecan tart recipe, tart crust recipe
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating