Mini Pecan Pie Tarts

Mini Pecan Pie Tarts are a scrumptious alternative to a traditional pecan pie, bite-size pieces that make for the perfect individual dessert at holiday parties. They are easy to make using a prepared store-bought crust, and you only need a few other ingredients you may already have in the kitchen. Once your family tries these, it will probably become their favorite holiday treat.

This pecan pie French toast is the only right way to start Christmas morning; I already make it for the family as a tradition. For an easy pecan dessert, try my simple but scrumptious pecan pie bars. The shortbread crust is so flaky and rich. Or you may like my creamy and crunchy pecan pie cheesecake too. 

Pecan pie is so rich and decadent, but it can be a pain to slice perfectly. These mini tarts solve the problem; they are bite-sized and much easier to serve. Also, there is no waste, since I’ve witnessed many times how people get a slice of pie and only eat half. These are easy to make and feature all the scrumptious flavors and textures of traditional pie, just in a miniature shape.

Why you will love this recipe 

• Party perfect: Instead of waiting an hour for a pie, I can bake these tarts in 15 minutes. No messy slices or trying so hard to divide it equally.
• Handheld goodness: Guests will love grabbing one of these tarts instead of waiting for a slice of pie. Who doesn’t love a dessert you can grab and mingle with at the party?
• Less cleanup: I also love that I don’t have to slice and plate a large pie for everyone, and I have fewer dishes to clean afterward.
• Perfect ratio of ingredients: Each piece has the ideal ratio of flaky crust to buttery caramel pecan filling for the best mouthful of flavor in every bite.

What you will need

• Wet ingredients: Light corn syrup provides a smooth, gooey filling and mild buttery sweetness without the heavy molasses flavor and color of dark corn syrup. Melted butter blends more smoothly and doesn’t need a mixer while creating a glossy, rich filling. Lightly beaten egg helps bind the ingredients to make a rich, gooey custard. Heavy cream gives the filling a velvety texture for a smooth, luxurious mouthfeel. Pure vanilla extract deepens the caramel flavor in the brown sugar and adds superior flavor depth.
• Dry ingredients: I use my foolproof Amish pie crust for this recipe because it is light, flaky, and I know exactly what is in it. In fact, it is easy to make with just 6 ingredients. I usually make it the day before, so it is ready for me when I need it. Chopped pecans fit better into the small tarts, so each one gets plenty of pecan flavor. Smaller and bigger chunks mix to make a chewy filling with bite-sized pieces.
• Seasonings: Brown sugar gives the filling its warm, caramel flavor and gooey texture that binds with butter and eggs to make a custard. 

How to prepare

Preheat the oven: First, I preheat the oven to 350 degrees F and spray a mini-muffin pan with baking spray. 

Roll and cut: While I wait, I roll out the pie dough into a 12-inch circle and use a 3-inch cookie cutter to cut out 12 circles. I place each circle in a muffin cavity, making sure the sides stretch up at least an inch. Then, I place the muffin pan in the fridge while I make the filling.

Mix the filling: In a mixing bowl, I stir the corn syrup, melted butter, brown sugar, cream, egg, and vanilla extract until combined, then stir in the chopped pecans.  

Fill the cups: Now, I remove the chilled pan and evenly spoon the filling into each cup, making sure it doesn’t overflow. 

Bake the tarts: Bake the pan for 25 to 30 minutes, or until the filling is set. Then remove the pan and let the tarts cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Serve or store: Serve or refrigerate.

Expert tip

Keep the dough cold

Cold dough is the best way to keep it from getting sticky as you work. I like to use mine straight from the fridge so it doesn’t start sticking to my fingers and the counter as I work. Since my hands can get warm, I also wear light kitchen gloves. I also sprinkle a little flour on the counter to keep it from sticking before I roll it out. If it gets sticky, I put it back in the fridge for a few minutes. 

More tips to consider:

• Poke the crusts with a fork to keep them from bubbling up.
• If you don’t have a food processor, crush the pecans by hand in a baggie with a rolling pin or a can of veggies or soup.
• Don’t skip chilling the dough. This firms up the fat and relaxes the gluten, preventing soggy bottoms and shrinkage.
• Press the bottom of the tart crust down so the dough is thin on the bottom and thicker on the sides.
• Make sure each tart has plenty of pecans, so the cup stays full and doesn’t collapse as it cools. 

Recipe variations and add-ins:

• Different crust: Sometimes I use mini phyllo shells or mini pie crusts instead of cutting my own from homemade dough.
• Chocolate lovers: For chocolate lovers, I add mini chocolate chips or chocolate shavings to the pecan pie filling. 
• No corn syrup: I sometimes swap maple syrup for corn syrup because it has less glucose. 
• Smoky tarts: Add a smoky flavor to these tarts by putting a few drops of bourbon extract in the mix. 
• Caramel tarts: My rich homemade caramel sauce makes these mini pecan pie tarts even more decadent.

Serving suggestions:

I like to serve these pecan pie tarts with other pecan desserts like my buttery shortbread pecan pie cookies. They are so tender and flaky, they melt in your mouth. This pecan pie fudge is a family favorite, too. Made with just a handful of ingredients, it takes me only 30 minutes to make, then I let it chill for a few hours. The thick and gooey fudge is so easy that I like to make it any time of year.

My all-time favorite pecan dessert is this pecan pie with bourbon. It’s sweet and crunchy, with a thick filling infused with the mellow flavor of my favorite bourbon and a brown sugar-and-cinnamon crust. You can also make it without the booze for a traditional pie that is just as delicious and beats any pecan pie recipe, hands down. I always keep homemade whipped cream nearby to top these little treats, too. With the stabilizer, they will hold up for days, and they taste so creamy.

How to store leftovers:

• Refrigerate: These little tarts will stay fresh at room temperature in an airtight container for 3 to 4 days. In the fridge, they will last up to a week.  
• Freezing: To freeze, I wrap them in plastic and put them in freezer bags. They will stay fresh for up to 3 months.
• Defrost: I thaw these overnight in the fridge before serving them.

Frequently asked questions

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