Pecan Tartlets
These Pecan Tartlets are little bites of holiday magic, flaky cream cheese crusts filled with sweet, caramel-y pecans. They’re surprisingly simple, perfect for dessert trays or gifting, and guaranteed to disappear fast. You might want to make a double batch!
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A Note from Kim
Classic Flavor, Mini Size
Mini pecan tartlets have been a holiday staple in my family for as long as I can remember. They’re everything you love about a traditional pecan pie recipe, sweet, gooey filling and a buttery, melt-in-your-mouth crust, but in a perfectly poppable size. My grandmother used to make a big batch every Christmas, and the smell of brown sugar and toasted pecans instantly takes me back to her cozy kitchen. She passed down so many treasured recipes, and I know she’d be thrilled to see them shared here.
These little pecan tarts are the kind of treat that just disappears at parties, cookie exchanges, or tucked into gift boxes for neighbors. They’re easy to make, no corn syrup required, and they deliver all the nostalgic pie flavor in one bite. If you’re a pecan pie lover, definitely add these to your holiday baking list. I think they’re even better than the full-size version!
With love (and lots of good eats), 
LOVED this recipe! My family started drooling over them after I made them. Such simple ingredients! They said it was the best thing I had ever made!
— Lisa
Ingredients for Mini Pecan Pies
These are the ingredients you need to make this easy pecan tartlets recipe. You can find the list of ingredients with measurements in the recipe card below.
Crust Ingredients
- Butter: Adds rich flavor and creates a tender crust. Use softened butter for easy mixing.
- Cream Cheese: Gives the dough its soft, pastry-like texture. Room temperature blends best.
- All-Purpose Flour: Provides structure for the crust. Spoon and level to avoid a dry, crumbly dough.
Filling Ingredients
- Brown Sugar: Sweetens the filling and adds caramel notes. Light or dark brown both work.
- Egg: Helps bind the filling and gives the classic gooey texture.
- Butter: Adds richness and helps the filling set. Slightly melted butter works if blending is difficult.
- Vanilla Extract: Brings warmth and enhances the overall flavor.
- Pecan Pieces: Provide crunch and that signature pecan pie flavor. Toasting the nuts adds extra depth.
Kim’s Recipe Tips
- Shape the crust up the sides. Make sure the dough is pressed evenly into each mini muffin cup, including the sides, so the filling stays neatly contained as it bakes.
- Let them cool in the pan first. Giving them at least 15 minutes to set makes removal much smoother and prevents breakage.
- Use a butter knife for easy release. Instead of pulling them out by hand, gently slide a butter knife around the edges to lift each tartlet out without breaking the delicate crust.
- Perfect for making ahead. These mini pecan pies keep for up to a week at room temperature, making them an ideal prep-ahead holiday treat.
- Great for gifting and gatherings. Whip up a big batch for cookie exchanges, holiday parties, or homemade gifts, just be mindful of any nut allergies before sharing.
How to Make Pecan Tartlets
Pecan pie tarts couldn’t be simpler! No blind-baking the crust or cooking the filling ahead of time, everything comes together in one easy step. All you really need is a mini muffin pan, and you’re set. Here are step-by-step process images along with instructions for making the pecan tassies. You can find printable instructions in the recipe card below.
Step 1: Cream butter and cream cheese. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter and cream cheese together for 30 seconds to 1 minute or until well combined.
Step 2: Add flour. Add the flour and mix until fully combined.
Step 3: Roll the dough. Roll into 24 small balls. Chill on a baking sheet in the refrigerator for 15-20 mins.
Step 4: Make the filling. While the dough balls are chilling, stir the brown sugar, melted butter, egg, and vanilla extract together until combined, then fold in the chopped pecans.
Step 5: Add dough to pan. Press chilled balls into the 24 cavities of the mini muffin tin. Be sure to get the crust up around the sides. I use my thumb and then press some around the sides with my fingers.
Step 6: Add filling to crusts. Spoon the pecan pie mixture evenly between all 24 crusts. They will be pretty full.
Step 7: Bake. Place in oven and bake at 375ºF for 15–20 minutes, until tops are golden brown. Let cool 15 minutes, then use a butter knife to gently loosen the mini tarts from the pan. Transfer to a wire rack to cool completely.
Pecan Tartlets
Ingredients
For the crust:
- 1/2 cup (113g, 1 stick) unsalted or salted butter, room temperature
- 4 ounces (85g) cream cheese, room temperature
- 1 cup (120g) all-purpose flour
For the filling:
- 3/4 cup (150g) light brown sugar
- 1 large egg
- 1 tablespoon (14g) unsalted or salted butter, melted
- 1 teaspoon vanilla extract
- 3/4 cup (75g) pecan pieces
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Instructions
- For the crust, in the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the 1/2 cup (113g, 1 stick) unsalted or salted butter and 4 ounces (85g) cream cheese together for 30 seconds to 1 minute or until well combined.
- Add the 1 cup (120g) all-purpose flour and mix until evenly combined.
- Roll the dough into 24 small balls. Chill in the refrigerator for 15-20 mins.
- Meanwhile, make filling by stirring together the 3/4 cup (150g) light brown sugar, 1 large egg, melted 1 tablespoon (14g) unsalted or salted butter, and 1 teaspoon vanilla extract extract together until combined, then fold in the 3/4 cup (75g) pecan pieces.
- Preheat oven to 375ºF and spray mini muffin pan with cooking spray.
- Press chilled balls into the 24 cavities of the mini muffin pan. Be sure to get the crust up around the sides. I use my thumb and then press some around the sides with my fingers.
- Fill each tart evenly with filling. They will be pretty full.
- Bake at 375ºF for 15-20 mins or until the tops are lightly golden brown. Remove from the oven and allow tarts to cool for about 15 mins before removing from pan. Use a butter knife to gently slide around each one to make the removal process easier.
Notes
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Storage and Freezing
- Storage Instructions: Leftovers may be stored in an airtight container on the counter at room temperature for up to 1 week.
- Freezing Instructions: These will freeze well in a freezer-safe bag or container for up to 3 months. Thaw to room temperature before serving.
Frequently Asked Questions
Yes, you can swap pecans for walnuts or even a mix of nuts. Just chop them into very small similar-sized pieces.
Yes, just keep in mind that you will need to increase the baking time.
More Family Favorite Holiday Desserts
If you try these pecan tartlets, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more delicious recipes straight to your inbox.
I made these Mini Pecan Pies for Thanksgiving and again this week for my Holiday Cookie Boxes for my neighbors. They are so yummy and easy.
Made these for Christmas and they were delicious. They definitely did go fast!
I have made this recipe at least 15 times and it’s absolutely delicious.
I have been making the pecan tastiest for years. Every Christmas and for weddings too. So good!
I’ve made these twice already!! Everyone is asking for more!
Loved this recipe! It came out perfectly, was incredibly easy, and looks adorable on the table. I’ll be making it every Thanksgiving from here on out. Thanks for such a delicious, reliable recipe!
These turned out AMAZING!! I’d never made pecan pie before and the filling tasted exactly how it should, it tastes like the winter holidays.
Love! Love! Love it! This recipe is definitely a keeper, so glad I found it. It’s amazingly delicious!
These tarts are amazing. Made them for the third year in a row for the holidays.
Such a wonderful recipe! I definitely will pass it around!
These are DELICIOUS…Easy to follow recipe and fun to make with kids. I will be making them again for Christmas.
This is one of my kids favorite! The flaky crust is my favorite, and it’s small enough to pop in your mouth with just the right sweetness.
Mom usually makes her version of these tarts. Now she likes this recipe better! Thank you!
can you make these and freeze them??
Yes, they should. Allow them to completely cool, then wrap tightly with plastic wrap or foil. Place in a freezer-safe zip-top bag or airtight container and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator and allow to come to room temperature before eating.
Wonderful little gems for when you want something special but just one or 2 bites will do! I did toss in a bit more chopped pecans.
LOVED this recipe! My family started drooling over them after I made them. Such simple ingredients! They said it was the best thing I had ever made!
I kept looking for a recipe for these pecan tarts that are a little gooey in the center just like my aunt used to make when I was little!! This is probably it & I love them!!
That’s so awesome! My grandma always used to make them and I LOVE them! Hope you do too!
These are delicious! Just like eating a bite sized pecan pie but better! You can taste a hint of the cream cheese and the crust is so amazing. Definitely recommend trying these.
I have been making this exact recipe for 50 years. They are so good!
I can’t wait to make these for my work pot luck next week!
I was wondering if you can refrigerate the crust over night? It might make it a little quicker to make a lot of them, if the crust was made the night before.
I think that would work just fine. You could even already have them pressed into the mini muffin cavities and then in the morning just add the filling. I hope you love them as much as I do!
My whole family loves pecan pie and this recipe for the pecan pie tarts is something I will have to make. These would be great for any holiday party. Thanks for sharing the recipe.
This recipe is a keeper. Next time I will have to make two batches!