Pecan Tarts
In the world of sweet treats, few desserts have the same level of comfort and satisfaction as pecan tarts. These delicious bite-sized pastries are known for their rich, nutty flavor and texture. They are always on my Christmas cookie list to make. They are perfect for Christmas cookie trays, adding a touch of nutty sweetness amidst the sea of sugary confections. These little pecan delights have been a part of my holiday tradition, bringing smiles to the faces of friends and family. Pecan tarts are always a good gift. They are a token of love and care, a small package of joy.
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Not just for Christmas, these tarts also make for great Thanksgiving desserts! After a hearty Thanksgiving meal, you hear “I’m too full for dessert” or “just a sliver of pie” 😋. These little bite size pecan tarts are perfect for that sweet bite after a filling dinner! Their warm, nutty flavors complement the cozy atmosphere of a Thanksgiving feast. Whether it’s a holiday gathering or just a sweet craving, pecan tarts always satisfy even the pickiest eaters!
The Pecan Filling
This pecan tart filling consists of eggs, corn syrup, brown sugar, melted butter, vanilla, and finely chopped pecans. The eggs hold all the filling together and help thicken it as it bakes, the corn syrup provides sweetness, and the brown sugar adds depth and richness. Melted butter brings a touch of buttery goodness, while vanilla rounds out the flavor profile with its warm, aromatic notes. Finally, the chopped pecans add a delightful crunch and the unmistakable nutty essence that makes these tarts truly irresistible.
The Flaky Crust
While the filling undoubtedly steals the show, it’s the crust that sets these pecan tarts apart. With a crust made of cream cheese, flour, and butter. The cream cheese, with its creamy tanginess, adds a depth of flavor and a tender, melt-in-your-mouth quality to the crust. And the flour provides structure and stability, while butter contributes a luxurious richness and a delicate flakiness that complements the pecan filling perfectly.
Ingredients:
For the Crust
Butter
Cream Cheese
Flour
Pecan Filling
Eggs
Karo syrup (corn syrup)
Brown Sugar
Butter
Vanilla Bean or Vanilla Extract
Chopped Pecans
How To Make Pecan Tarts
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.
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 dough into 1-inch balls and place in tart pan.
Using your fingers or a tart tamper press dough into tart pan. If your dough is sticky you can dip your fingers or tart tamper in a little flour while pressing into pan.
Fill each tart shell with the pecan filling about 1/8″ headspace.
Bake in preheated 350 degrees Fahrenheit for 20 – 25 minutes or until set and crust is golden brown.
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.