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:

• 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.

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 oven to 350 degrees.
• In medium bowl combine sugar, pecans, eggs, butter and vanilla.
• Spoon 1 teaspoon of mixture into each prepared tart shell.
• Bake 30 minutes or until golden brown.
• On a wire rack, cool 10 minutes; remove from pans and cool completely.
• Crust:
• In large bowl combine flour, margarine and cream cheese to form soft dough.
• Shape into 3/4 inch balls.
• Press into ungreased mini muffin pans to form tart shells.

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:

• Preheat oven to 350 degrees F (175 degrees C). Spray 12 mini muffin cups with cooking spray.
• Mix white sugar, butter, and flour together in a large bowl until well combined. Add eggs, 1 at a time, and mix well after each addition. Whisk corn syrup and vanilla extract into sugar mixture; fold in pecans.
• Roll pie crust pastry onto a floured work surface; cut into circles using end of a drinking glass or a biscuit cutter. This will make 11 crusts. Roll the scraps into a ball and roll back onto the floured surface; cut 1 more circle. Press each circle into the prepared muffin cups. Repeat with remaining pie crust pastry.
• Spoon pecan mixture, about 2 tablespoons per pie, into pie crust pastry.
• Bake in the preheated oven until set, about 18 minutes. Allow tarts to cool in muffin tins for 5 minutes before loosening edges from sides of tin; let rest 5 minutes more. Transfer tarts to a wire rack to cool completely.

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.