Tiny Pecan Tarts

    (153)
    1 hour

    These are so easy and melt in your mouth sweet tarts; a cream cheese pastry with a pecan filling.


    132 people made this

    Ingredients
    Serves: 24 

    • 250g butter, softened
    • 185g cream cheese, softened
    • 2 cups (250g) plain flour
    • 4 eggs
    • 2 cups (315g) brown sugar
    • 80g melted butter
    • 1 pinch salt
    • 1 teaspoon vanilla essence
    • 1 cup (125g) chopped pecans

    Directions
    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. To Make Pastry: Cream butter and cream cheese. Add flour and mix well. Make into 48 balls; place one ball in each cup of a mini tart or muffin tin. Use your fingers or a tart tamper to press out into a tart shell.
    2. 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 180 degrees C for about 30 minutes or until delicately browned.

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    Reviews and Ratings
    Global Ratings:
    (153)

    Reviews in English (127)

    by
    175

    Made these last week and got 48 EXACTLY . The only modification was that I made 1/2 the filling as others suggested (but added a lot more pecans just because I love them). Here are a few tips that I found worked great. First, divide the dough into equal smaller parts (I did 4) then CHILL thoroughly before placing balls into muffin tins (at least 30 minutes to an hour). Just before taking my dough out of the fridge, I made the filling. When you take the dough out of the fridge, it may become quite firm, but use a large sharp knife to cut into equal parts until you have your 48 pieces (if you have 4 dough balls, you should get 12 "balls" out of each). Roll smaller balls with your hands and place into muffin tins. I tried a shot glass to form in the tin since I didn't have a tart tamper ... didn't work. Tried a cork from a wine bottle... worked better than shot glass but not much better. What did work was my fingers! Stuck my thumb in first to make well, then I used my fingers to form dough around muffin tin, all the way to the top ledge. Here's the key... DO NOT FILL TO THE TOP! Fill no more than 2/3 the way full. Baked them for 25 minutes in ungreased, non-stick mini muffin tins. Took them out of the oven and ran a knife around the edge. I let them cool for about 4-5 minutes and popped them out to a cooling rack. These little babies were DIVINE!  -  29 Nov 2010  (Review from Allrecipes USA and Canada)

    by
    154

    I've been using this recipe for 3 years now - always at Christmas time. My hubby took them to his work and people were begging him to hand out the recipe! They are always a hit at the cookies exchange too. The only changes I make are to double the amount of pastry, otherwise there is way too much filling left over. Also, to decorate the tops, I melt chocolate chips and place the chocolate in a sandwich baggie to squeeze out thin ribbons of chocolate. It really dresses the tarts up and makes them look so gourmet!  -  12 Dec 2006  (Review from Allrecipes USA and Canada)

    by
    148

    These turned out great! I followed the above suggestions (make 1/2 the filling and fill each tart 3/4 full) and they came out perfect. No mess in the oven, and just enough filling for 48 mini tarts. Definitely a keeper. The crust comes out like shortbread, and not overly sweet.  -  21 Aug 2005  (Review from Allrecipes USA and Canada)

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