Mini pecan tarts five star recipes - Pecan desserts

Author: Todd Bosworth

Pecan desserts Dessert recipes Holiday recipes Thanksgiving Dessert

These Mini Pecan Pies have all the flavors of traditional pecan pie, but in mini form and individual servings. My easy, sweet pecan tartlets are the perfect decadent dessert for Fall with their tender shortcrust pastry filled with rich pecan pie filling!

Tiny Pecan Tarts
Mini Southern Pecan Pies
Pecan Tartlets
Mini Pecan Pies
Can you freeze homemade pecan tarts?
How do you keep pecan tarts fresh?
How long can you freeze pecan tarts?
How many calories are in a mini pecan tart?

Tiny Pecan Tarts

These are so easy and melt in your mouth! My brothers request these every year for the Holidays, as well as my family.
Provided by: Allrecipes Member
Yields: 4 servings
Number of ingredients: 9

Ingredients:

Nutrition:

How to cook:

To Make Pastry: Cream butter or margarine and cream cheese. Add flour and mix well. Make into 48 balls; place one ball in each cup of a mini tart pan. Use your fingers or a tart tamper to press out into a tart shell.
To Make Filling: Break the eggs, but do not beat. Add sugar, melted butter, salt, vanilla and pecans. Mix well. Fill the tart shells. Bake at 350 degrees F (180 degrees C) for about 30 minutes or until delicately browned.

Notes: Mini Pecan Pies - Live Well Bake Often, Ingredients ; 1 pie crust store-bought or homemade ; 1/3 cup light corn syrup ; 1/4 cup brown sugar ; 1 and 1/2 tablespoons unsalted butter melted

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mini pecan tarts five star

Mini Southern Pecan Pies

These tasty, pecan-filled mini pies are great for the holidays or an easy, elegant dessert anytime. The use of light corn syrup lets the pecan goodness shine through, rather than overwhelming with sugary sweetness. Be careful when eating these - if you get some of the filling on your face, your tongue may beat you to death trying to get to it! Try serving warm with vanilla ice cream. Serve warm or cool and place in airtight containers up to 1 week.
Provided by: Squankdog
Total time: 45 minutes
Cook time: 25 minutes
Prep time: 20 minutes
Yields: 18 servings
Number of ingredients: 9

Ingredients:

Nutrition:

How to cook:

Preheat oven to 350 degrees F (175 degrees C).
Place pecans on a food processor and pulse until coarsely chopped.
Mix sugar, eggs, light corn syrup, dark corn syrup, butter, vanilla extract, and salt together in a bowl; fold in pecans. Spoon 1/4 cup pecan mixture into each pie shell. Place pies on a baking sheet.
Bake in the preheated oven until pies are slightly browned, 25 to 30 minutes.

Notes: Mini Pecan Tarts, These Mini Pecan Tarts are made with a soft pie crust and filled with a brown sugar pecan filling. It's similar to pecan pie, but in a bite- Missing: star | Must include:

Pecan Tartlets

My easy, sweet pecan tartlets are the perfect decadent dessert for Fall with their tender shortcrust pastry filled with rich pecan pie filling! These perfectly portioned tarts are the very best way to enjoy some mini pecan pies! Plus each bite is amazingly satisfying with a balance of crust to filling!
Provided by: Angela
Total time: 45 minutes
Cook time: 25 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 12

Ingredients:

1/2 cup butter ((unsalted - softened, at room temperature))
1/4 cup sugar
1 large egg ((beaten))
1 1/2 cups all-purpose flour
1 tsp vanilla extract
1/8 tsp salt
1/3 cup light corn syrup
1/4 cup light brown sugar ((packed))
1 1/2 Tbsp butter ((melted))
1 large egg
1 tsp vanilla extract
1 cup pecans ((2 portions of 1/2 cup each - chopped))

Nutrition:

How to cook:

Make the Pastry Dough
notes
These are condensed instructions, to see the full instructions with process photos, tips, and notes please visit the sweet shortcrust pastry recipe. You can, alternatively, use portions of pre-packaged pie dough.
cream
In a large mixing bowl beat the butter until softened then add the sugar and continue until light and fluffy. Gradually add the beaten egg and vanilla extract into the creamed butter and sugar.
mix
Combine the flour and salt in a small bowl, whisking to evenly distribute the salt. Add the flour and salt to the wet ingredients then combine until you have a rough, loose crumbled dough.
chill
Gather your dough into a ball and place it onto a sheet of cling film. Wrap and flatten into a disc, then refrigerate and chill for 30 minutes to an hour.
fill
Once the pastry dough is chilled, portion out 6 chunks into the lightly buttered or greased 4-inch tart pans. Use your fingers to press the dough into an even layer on the bottom, then up the sides of the tart pans. Return to the refrigerator to chill while you move on to the next step.
Make the Pecan Filling
combine
In a medium mixing bowl combine the light corn syrup, light brown sugar, melted butter, egg, and vanilla extract. Add the first 1/2 cup portion of crushed pecans and stir to combine. Set aside.
Assemble the Pecan Tartlets
preheat
Preheat your oven to 350°F (175°C).
filling
Remove the tart pans from the refrigerator and portion the pecan filling out into the 6 pans. Top with additional crushed or whole pecans if desired.
bake
Bake in the center of your oven's middle rack at 350°F (175°C) for 25 minutes, or until the filling is set (and no longer jiggles if you move the pans).
cool
Remove from the oven when done and allow to cool in the tart pans on a wire rack for 10-15 minutes before popping out. Allow the tartlets to cool completely before serving.

Notes: Pecan Tarts Recipe with Sour Cream, 2 cups all purpose flour · 1 cup butter, chilled · 2 large eggs · 1 tablespoon granulated sugar · 1 teaspoon vanilla extract · 2 cups finely chopped pecans · 3/4 cup

Mini Pecan Pies

These Mini Pecan Pies have all the flavors of traditional pecan pie, but in mini form and individual servings. Super easy and great for entertaining!
Provided by: Amy
Total time: 35 minutes
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 9

Ingredients:

2 9-inch homemade pie crusts ((or 1 store-bought 14 ounce refrigerated box))
1/4 cup brown sugar
2 tablespoons granulated sugar
1 tablespoon unsalted butter, melted
1 large egg (, beaten)
1/3 cup light corn syrup
1 teaspoon vanilla extract
pinch of salt
1/2 cup chopped pecans

Nutrition:

How to cook:

Preheat oven to 350 degrees F. Generously coat a standard size 12-cup muffin pan with nonstick cooking spray.
Gently roll out the pie crusts. Cut circles with a cookie cutter or glass with a 3.5-inch diameter. (You should be able to get 6 circles from each crust if you cut close to the edges and close to one another. See photo.)
Carefully press the dough rounds into each muffin slot. (The dough should come up about halfway in each muffin well.)
In a medium mixing bowl, whisk together the brown sugar, granulated sugar, melted butter, beaten egg, corn syrup, vanilla extract, a pinch of salt, and chopped pecans. Mix until thoroughly combined.
Fill each pie crust with 1 1/2 tablespoons of the filling (it won’t look like a lot, but the filling expands while baking.)
Bake for about 25 minutes (or when the center of pies start to solidify and are no longer jiggly.)
Cool completely in pan.
Gently run a dull knife around the outer crusts to loosen any parts that might be stuck, and using the same knife remove the pies from the pan.
Serve and enjoy!

Notes: Mini Pecan Pie Tarts Drizzled with Chocolate, Pecan Filling: · Preheat oven to 375˚ F. · Brown butter in a medium saucepan over low heat. This will take a few minutes. · Stir sugar into hot