Mini Pecan Pie Tarts
Craving something sweet? These Mini Pecan Pie Tarts are the ultimate treat! With a rich, gooey filling and a crisp crust, they’re perfect for any gathering. Easy to make and even easier to eat, these tarts will become a favorite. Indulge tonight!
Equipment
- Frying Pan
- Oven
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 1 pie crust Pie crust store-bought or homemade
- 1/4 cup Corn syrup light
- 1/3 cup Brown sugar
- 2 tablespoons Unsalted butter melted
- 1 egg Egg lightly beaten
- 2 tablespoons Heavy cream
- 1/2 teaspoon Vanilla extract
- 1/3 cup Pecans roughly chopped
Instructions
- Preheat your oven to 350 degrees F.
- On a lightly floured surface, roll out your pie dough into a 12-inch circle.
- Using a 3-inch cookie cutter, cut out 12 circles from the rolled-out dough.
- Carefully place each dough circle in a muffin cavity, filling a 12-count muffin pan.
- Chill the muffin pan in the refrigerator while preparing the filling.
- In a medium mixing bowl, combine the corn syrup, brown sugar, melted butter, egg, heavy cream, and vanilla extract.
- Stir in the chopped pecans.
- Remove the muffin pan from the refrigerator and evenly distribute the filling among the tart shells.
- Place the muffin pan in the preheated oven and bake for about 25 to 30 minutes.
- Once baked, remove the tarts from the oven and let them cool in the pan for about 10 minutes.
- Transfer the tarts to a wire rack to cool completely.
Notes
- Tip 1: Store leftover tarts in an airtight container in the fridge for up to 3 days.
- Tip 2: You can freeze the tarts after baking. Make sure they’re completely cooled before freezing.
- Tip 3: Pair these tarts with whipped cream or ice cream for a delicious treat.
- Tip 4: Feel free to add chocolate chips to the filling for a fun twist.
- Tip 5: For presentation, sprinkle a few whole pecans on top before baking.