Mini Pecan Tarts | Walking on Sunshine Recipes (2024)

Delight your family and friends with these adorable Mini Pecan Tarts! Not only do they look impressive, but the homemade pie crust dough makes them taste truly delicious.

With just a few simple pantry ingredients, these pecan pie tartlets are ready in no time! They're perfect for entertaining and look great on a dessert buffet!

Check out all my otherEasy Dessert Recipesfor even more yummy ideas!

Mini pecan pie tarts are a delicious dessert perfect for any occasion. These bite-sized treats a classic Southern dessert sometimes known as "tassies."

They're easy to make and perfect for entertaining a crowd! Whether you're a fan of traditional pecan pie or just love sweet, nutty desserts, pecan tarts are sure to satisfy your cravings and leave your taste buds wanting more.

Looking for more recipes that use pecans? Try my full-sized Homemade Pecan Pie Recipe, Pumpkin Spice Pecan Pie Cookie Cups, Homemade Pecan Pralines or my Mini Pecan Cinnamon Rolls.

👩‍🍳Recipe Notes

• This recipe uses homemade pie dough. Check out my post on Pie Crust Basics for full step-by-step photos. You can also check out my post on Pie Crust Basics Part Part Two for ideas on decorating pies using homemade pie dough.
• Make sure the ingredients for the pie dough are cold. This will ensure a flaky crust.
• Don't overfill the tarts.
• If your oven bakes unevenly, you should rotate the muffin pan halfway through the baking to ensure the tarts cook evenly on all sides.
• Allow the mini pecan tarts to cool completely before removing them from the muffin tin. This will help them to set properly and prevent them from falling apart.

Pecan Tart Calories

The number of calories in mini pecan pie tarts can vary depending on the recipe and the size of the tarts. However, this recipe contains 312 calories per mini tart.

Cinnamon Roll Recipes made with Refrigerator Dough Digital CookbookClick HERE for More Information

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📋Ingredients

This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.

💡 Substitutions and Variations

• If you don't want to make a homemade pie dough, it's okay to use your favorite refrigerator pie dough.
• Or try phyllo shells!
• Try adding mini chocolate chips to the filling for added flavor!

Step-by-Step Instructions

• Step 1: Mix together the flour and the salt. Add the shortening to the bowl and using a pastry blender, work the shortening into the flour until it resembles coarse crumbs.
• Step 2: Slowly add the cold water, a little at a time, stirring until the dough forms a ball and begins to pull away from the sides of the bowl.
• Step 3: Remove the dough from the bowl and wrap in plastic wrap. Chill the dough in the refrigerator while you prepare the filling.

• Step 4: In a medium mixing bowl, beat in eggs, vanilla, and both sugars until thoroughly blended.
• Step 5: Stir in the pecans and set aside while you roll out the dough.

• Step 6: Roll out the dough until it's about ¼ inch thick.
• Step 7: Using a small biscuit cutter, cut out 12 circles.

Baking Instructions

• Press the pie dough circles into the bottom of a muffin pan that's been lightly sprayed with non-stick baking spray.
• Add 1 ½ tablespoon of the pecan pie filling to each tart.
• Bake for 25 minutes in a preheated 350°F oven until they are lightly browned.

Cooling Tips

• Remove the tray from the oven and allow the tarts to cool in the pan.
• Use a butter knife to gently remove the tarts from the muffin pan.

🍶Storage Tips

• Allow the mini pecan tarts to cool completely to room temperature then place them in an airtight container or plastic storage bag in the refrigerator for up to 3 days.

❄️Freezing Tips

• Wrap the mini pecan tarts in either plastic wrap or aluminum foil before placing in an airtight container or freezer-safe plastic bag.
• Wrapping them first will give you another layer of insulation against freezer burn.
• You can freeze them for up to 2-3 months.

🔁 Thawing and Reheating Tips

• When you're ready to enjoy them again, simply thaw them in the refrigerator overnight.
• You can enjoy them at room temperature or reheat in the oven at a low temperature for a few minutes until they are warmed through.

➡️Top Recipe Tip

• If you don't have biscuit cutters to get the round pie crust shapes, you can use amason jar lidto get circle shapes.

Recipe FAQ

🌟Try these recipes next...

• Check out my other recipes for Mini Bundt Cakes, Mini Pumpkin Pie and Pumpkin Pie Treats.
• Or you might enjoy this low calorie version of the same recipe from SkinnyTaste for Mini Pecan Phyllo Tarts.

📇Recipe Card

Mini Pecan Pie Tarts

Yield: 12

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

With just a few simple pantry ingredients, mini pecan pie tarts are ready in no time! Perfect for entertaining or snacking!

Ingredients

Crust:

• 2 cups flour
• ½ teaspoon salt
• ⅔ cup shortening
• 6 tablespoons cold water

Pecan Pie Filling:

• 1 ¼ cups chopped pecans
• 1 ½ teaspoons vanilla
• 1 cup and 1 tablespoon corn syrup
• ¼ cup brown sugar
• 3 eggs
• ¼ cup granulated sugar

Instructions

For the Pie Dough:

1. In a large bowl, mix together the flour and salt.
2. Add the shortening to the bowl and using two forks or a pastry cutter work the shortening into your flour mixture until the dough resembles small crumbs. Stir in 1 tablespoon at a time of the ice water. Continue adding the ice water and stirring until the dough begins to pull away from the sides of the bowl and forms a ball. The dough should be sticky, but firm. If it is dry, you need to add more water.
3. Remove the dough ball from the bowl and shape it into a flat disc. Wrap it in plastic wrap and place in the refrigerator to chill while you prepare the pecan pie filling.

For the Pecan Pie Filling:

1. In a medium mixing bowl, beat in eggs, vanilla, and both sugars until thoroughly blended.
2. Stir in pecans. Set aside.

For the Tarts:

1. Preheat the oven to 350°F.
2. On a lightly floured surface, roll out the dough until it is about ¼ inch thick.
3. Using a small biscuit cutter, cut out circles.
4. Lightly spray the muffin tin with non-stick cooking spray.
5. Add the dough circles and push to cover the sides of each hole.
6. Add 1 ½ tablespoons of the pecan pie filling to each tart.
7. Bake for 25 minutes or until lightly browned.
8. Remove the tray from the oven and allow the tarts to cool in the pan.
9. Use a butter knife to gently remove the tarts from the muffin pan.

Notes

The circles of dough would be about 2.5" wide to fit in a traditional muffin tin that is 2x1 ¼". Use a pastry tart tamper to help you push the pie dough into the muffin pan.

Nutrition Information:

Yield: 12Serving Size: 1
Amount Per Serving:Calories: 312Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 53mgSodium: 109mgCarbohydrates: 27gFiber: 2gSugar: 10gProtein: 5g

The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.

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This recipe has been updated since it first appeared in 2012 with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!