Easy Mini Pecan Tarts Recipes

Steps:

• Preheat the oven to 375ºF (190ºC).
• Make the filling: Add the sugar and butter to a large bowl and cream with an electric hand mixer until fluffy.
• Add the chopped pecans and fold to combine. Set aside.
• Make the crust: In a large bowl, cream together the cream cheese and butter until smooth.
• Add flour and beat to incorporate, then knead the dough with your hands until smooth.
• Roll the dough into 18 small balls and press into the cups of a mini muffin tin. Fill the shells with the pecan filling.
• Bake for 20-25 minutes, until golden brown.
• Let the tarts cool in the mini muffin tin for 5 - 10 minutes.
• Remove from the pan and serve warm.
• Enjoy!

Steps:

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

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the granulated sugar, corn syrup, maple syrup, butter, brown sugar, whiskey, vanilla, salt and eggs in a bowl.
• Divide the chopped pecans among the pie shells. Pour the syrup mixture over the top and put a whole pecan on top of each. Bake until just set, 20 to 25 minutes. Let cool.

Steps:

• Mix all the ingredients in a bowl and pour into pie shell.
• Or if you are choosing to make tarts, fill tarts shells to the top.
• Bake at 350 degrees 45 to 50 minutes for the pie and 18 to 20 minutes for the tarts.
• Test with a toothpick, if it comes out dry, the pie/tarts are done.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pecans on a food processor and pulse until coarsely chopped.
• Mix sugar, eggs, light corn syrup, dark corn syrup, butter, vanilla extract, and salt together in a bowl; fold in pecans. Spoon 1/4 cup pecan mixture into each pie shell. Place pies on a baking sheet.
• Bake in the preheated oven until pies are slightly browned, 25 to 30 minutes.

Steps:

• FOR THE CRUST:.
• Cream together the softened butter and cream cheese.
• Add the flour and beat well.
• Mold into mini muffin tins, muffin cups, or any little container [these are BEST when they are bite-sized].
• Refrigerate in pans overnight.
• FOR THE FILLING:.
• Beat egg well and add oil, vanilla, brown sugar, salt and pecans.
• To assemble: Put a small ball of crust mixture into each hole of a mini muffin tin and, with a wet spoon, press into the bottom and sides. Repeat.
• Then fill each shell to 2/3 full with pecan mixture.
• Bake at 350º for 25 minutes.
• Let cool.
• Note: when I feel too lazy to make little tarts, I have made this as a pie - pressing the crust into a 9 X 5 loaf pan or a 9 inch square pan -- and poured the filling in -- and it satisfies the craving.

Steps:

• In a small bowl, beat cream cheese and butter until fluffy; blend in flour and salt. Refrigerate for 1 hour. Shape into 1-in. balls; press onto the bottom and up the sides of greased mini-muffin cups. , For filling, in a small bowl, beat the egg. Add brown sugar, butter and vanilla; mix well. Stir in pecans. Spoon into tart shells. , Bake at 325° for 25-30 minutes. Cool for 15 minutes before carefully removing from pans. Garnish with maraschino cherries if desired.