Search thousands of recipes reviewed by home cooks like you.

Pecan Pie Tarts

Pecan Pie Tarts

Ruth

Miniature pecan pies.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 30 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 14.6 g
  • 23%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 79 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Grease 30 tart tins or muffin cups and set aside.
  3. To Make Crust: In a medium mixing bowl cream together cream cheese and 1 cup butter until light and fluffy. Blend in flour, 1/2 cup at a time, forming a smooth dough. Roll into 30 equal balls and press one into each greased tin so it lines the bottom and sides, like a pie crust.
  4. To Make Filling: In a medium mixing bowl cream together 1/4 cup butter and sugar until light and fluffy. Beat in eggs and vanilla until thoroughly blended. Stir in pecans. Fill each lined tin half full. Mixture will rise as it bakes.
  5. Bake in preheated oven for 25 minutes, or until lightly browned. Let cool in tins, then use the end of a table knife to flip each tart out of its tin.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Jillian
138
12/22/2010

Simply awesome - these definitely taste just like miniature pecan pies! They look adorable and once you pop one in your mouth you'll be hooked. These are so easy to make, but people will think you spent hours. I did cut back on the nuts a bit and used 1 & 1/3 cups but other than that I didn't change a thing. I used a miniature muffin tin to bake these and I did get more than 30 - but the more the better with these little gems!

JONI K.
47
11/14/2003

These were great, but turned out better once I froze the leftovers and reheated them in the oven. Reheating them gave them a richer, crispier taste. Will make again and bake a bit longer. They freeze wonderful, so it's easy to have them on hand.

JPMJ
44
7/9/2009

I only used the filling part of the recipe, and put it in regular pie pastry shells. I followed the recommendation of other reviewers and cut down on the nuts. They turned out very well. I was unsure if 325* was the correct temperature for regular pastry but it was fine. Update: I made them with the cream cheese pastry and it was fine, but I think using regular pastry makes no real difference to the taste. I will just use pie dough from now on.