Description
Bite-sized mini pecan tarts featuring a flaky 3-ingredient cream cheese pastry crust filled with a gooey brown sugar pecan filling.
Ingredients
For the crust:
1 cup (226g) unsalted butter, softened
8 ounces (224g) cream cheese
2 cups (280g) all-purpose flour
For the filling:
1 ½ cups (330g) light brown sugar, packed
2 large eggs
2 tablespoons (28g) unsalted butter, melted
1 teaspoon (5g) pure vanilla extract
1 cup (120g) pecans, chopped
Instructions
1. Beat softened butter and cream cheese until smooth, mix in flour to form dough, and chill for 1 hour.
2. Divide dough into 24 balls, press into cups of a 24-count mini muffin tin to form shells.
3. Divide half of the chopped pecans among the bottoms of the pastry shells.
4. Whisk brown sugar, eggs, melted butter, and vanilla extract in a bowl until smooth.
5. Spoon filling into shells until three-quarters full, then top with remaining chopped pecans.
6. Bake at 350°F (175°C) for 25 to 30 minutes until golden; cool in pan for 15 minutes before transferring to a wire rack.
Notes
Do not overfill shells to prevent sticking. Cool for 15 minutes before removing from pan.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 14g
- Sodium: 55mg
- Fat: 12g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 12g
- Protein: 2g