(Only the baking time and the number of mini tarts will change. You can make the best mini pecan tart in either a regular muffin pan or in a mini muffin pan.Shape dough into 2-inch balls and flatten them. Flatten each half into a circle about 1 inch thick, wrap in plastic wrap and let it chill for 1 hour. Beat in flour and salt until combined and divide the dough in half. Decorate butter pecan tarts with additional chopped pecans. In a medium bowl, beat together cream cheese and 2/3 cup butter at medium speed.Don’t overfill the mini tart crust with the sweet pecan filling.You can use a whisk or electric mixer for preparing the dough for the crust.Store them in an airtight container or a plastic bag for 5-6 days in the refrigerator. You can also store the best mini pecan tart in the refrigerator.

You can also freeze them in a freezer-safe Ziploc bag. Bake 7-10 minutes or until very lightly browned. Then, place butter pecan tarts in an airtight container and store them in the freezer for 2-3 months. Press 1 tablespoon mixture into each cup of mini muffin pans to form 36 (1 3/4 to 2-inch) shells. Bake in the preheated oven for 25-30 minutes or until browned. Add sweet pecan filling to each mini tart crust.Then, place each ball in a greased muffin pan and press each ball using your fingers and form the crust. Roll the dough into balls (approximately 1 tablespoon in size). Grease muffin pan with non-stick cooking spray.Add 3 tbsp melted butter, 1 tsp vanilla extract, and a pinch of salt.In a large mixing bowl, whisk together 2 ¼ cups packed light brown sugar and 3 eggs.A coffee mug or small bowl can also work, carefully cut around with a sharp paring knife or just press like you would a cookie cutter. Mix sugar, eggs, corn syrup, melted butter, and vanilla extract in a large bowl until combined stir in pecans. Roll out pastry and cut out eight 5-inch circles fit pastry circles into greased tart tins. Cut out 16 (3 to 3-1/2 inch) circles using a round cookie cutter. Preheat the oven to 325 degrees F (165 degrees C). Refrigerate while preparing the pecan filling. Whisk egg, corn syrup, sugar, butter and vanilla in a bowl until smooth. Mix after each addition until the dough forms. Then, add 2 cups of all-purpose flour in a few additions.In a mixing bowl, whisk together 1 cup (2 sticks) unsalted butter (softened), and 6 oz cream cheese (softened) until combined and creamy.1 cup (2 sticks) unsalted butter, room temperature.You can make these super easy and super delicious butter pecan tarts by using such ingredients:

This easy mini pecan Tarts recipe is especially good because of the simple and tasty crust, which is made with cream cheese, butter, and all-purpose flour.ĭoesn’t it sound easy? You can make this yummy crust at home in 5-10 minutes, just follow the instructions below.

Mini pecan tart recipe