Pecan Pie Tarts
Pecan Pie Tarts that are perfectly sweet, with an ooey gooey center filling and flaky buttery crust that will melt in your mouth. So delicious, you can't have just one!
For the crust:
- 1/2 cup unsalted butter at room temperature
- 4 ounces cream cheese at room temperature
- 1 cup flour
For the filling:
- 3/4 cup brown sugar
- 1 egg
- 1 tablespoon butter at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup pecan pieces
For the crust, mix together butter and cream cheese and then stir in flour. I used my stand mixer for this. Roll into 24 small balls. Chill in the refrigerator for 15-20 mins.
Meanwhile, make filling by stirring together filling ingredients.
Preheat oven to 375 degrees F. and spray mini muffin pan with cooking spray.
Press chilled balls into 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 375 degrees F. for 15-20 mins. Remove from the oven and allow tarts to cool for about 15 mins before removing from pan. I run a butter knife around the sides of the tart to make the removal process easier.
Tarts keep well in a covered container at room temperature for about 1 week.
Serving: 1pecan pie tart | Calories: 126kcal | Carbohydrates: 10.9g | Protein: 1.7g | Fat: 8.7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.1g | Cholesterol: 25mg | Sodium: 24.7mg | Potassium: 4mg | Fiber: 0.5g | Sugar: 6.3g | Vitamin A: 195IU | Calcium: 6mg | Iron: 0.1mg