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mini pecan pie tart

Mini Pecan Pie Tarts

Mini Pecan Pie Tarts are a scrumptious alternative to traditional pecan pies, bite-size pieces that make for the perfect individual dessert option.
Course Dessert
Cuisine American
Keyword Mini Pecan Pie Tarts
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 mini tarts
Calories 151kcal
Author Catalina Castravet


  • 1 pie crust store-bought or homemade
  • 1/4 cup light corn syrup
  • 1/3 cup brown sugar
  • 2 tablespoons unsalted butter melted
  • 1 egg lightly beaten
  • 2 tablespoons heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/3 cup roughly chopped pecans


  • Preheat oven to 350 degrees F.
  • On a lightly floured surface, roll the pie dough out into a 12-inch circle.
  • Using a 3-inch cookie cutter, cut out 12 circles.
  • Place each circle in a muffin cavity, filling a 12-count muffin pan. Make sure each piece comes up the sides just a little bit, stretch the dough a bit if needed.
  • Chill the muffin pan in the refrigerator while you make the filling.
  • In a mixing bowl, mix together the corn syrup, brown sugar, melted butter, egg, cream, and vanilla extract until fully combined.
  • Stir in the chopped pecans.
  • Remove the muffin pan from the refrigerator.
  • Evenly distribute the filling, making sure it does not come up over the edges of the dough.
  • Bake for about 25-30 minutes or until the filling is set.
  • Remove from the oven and cool the tarts in the pan for about 10 minutes.
  • Carefully remove them and transfer them to a wire rack to cool the completely serving.


Calories: 151kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 87mg | Potassium: 42mg | Fiber: 1g | Sugar: 12g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg