This mini Pecan Tart Recipe is so delicious! Using premade sugar cookie dough or pie crust and an easy pecan pie filling, these will be your favorite holiday dessert!
I never understood the hype with pecan pie until I was an adult. Not sure why, but now it is one of my favorite pies.
Pie Crust Vs Sugar Cookie Dough
How to make pecan tarts?
- Coarsely chop your pecans
- Mix up the pecan filling by whisking all the ingredients together.
- Grease your muffin tins, then gently press a cookie into each muffin hole. Pressing the cookie up the sides a bit too.
- Partially bake the cookies, then remove from oven and carefully reshape using the end of a wooden spoon. If using pie crust there is no need to partial bake, just add filling and bake.
- Add pecan filling to each crust making sure to get pecans in each scoop, then finish baking.
- Allow tarts to cool completely then refrigerate for at least 20 minutes before popping out of the muffin tin.
Pro Tip: If using pie crust there is no need to partially bake the crust before adding the pie filling.
How to store pecan pie tarts?
Once these have set up, place in an air tight container.
How long do pecan tarts last?
These tarts will last 1-2 days if stored properly.
Can I make pecan tarts ahead of time?
Yes, but only the day before serving. Otherwise, the crust becomes chewy and soft.
- Use Baker’s Joy to grease your muffin tin- it has vegetable oil and flour in the spray. Otherwise, I recommend using pam and then dusting with flour.
- Allow tarts to chill before popping them out of the muffin tin- this allows them set up and come out easily.
What are the best toppings for pecan tarts?
I love a little whipped cream, but warming up the tart and serving with vanilla ice cream sounds amazing too!
Can you make a large tart instead of mini ones?
Yep! For a large tart I like to use pie crust since it tends to be sturdier. Spread the crust out into a tart pan, add filling, and bake. (amazon affiliate link)
Watch how to make this recipe!
Mini Pecan Tarts Recipe
- 8 oz Premade Sugar Cookie Dough I used the Pillsbury brand, or Pie Crust
- ¼ cup corn syrup
- ⅓ cup brown sugar
- 1 large egg
- 1 tbs butter
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 ½ cups pecans coarsely chopped
- Whipped Cream for garnish
- Preheat oven to 375°F, grease muffin tin with shortening/Pam Spray and flour, or Baker’s Joy (which has flour in it).
- In a medium sized bowl whisk together corn syrup, brown sugar, egg, vanilla, salt until smooth. Then stir in the chopped pecans.¼ cup corn syrup, ⅓ cup brown sugar, 1 large egg, 1 tbs butter, 1 teaspoon vanilla extract, Pinch of salt, 1 ½ cups pecans coarsely chopped
- Press a sugar cookie into each muffin hole and press up the sides of the tin just a little bit. If using pie crust place in each hole, fill with pecan filling, then bake for 20 minutes (skip steps 4 and 5)8 oz Premade Sugar Cookie Dough
- Bake cookie crust for 10 minutes, then remove from oven and reshape each cookie. Carefully (muffin tin will be hot), using the end of a wooden spoon, reshape the cookie into a “pie crust” shape.
- Restir the filling to redistribute the chopped pecans, then spoon about 1 tbs of filling into each partially baked cookie. Return to oven and continue baking for another 10 minutes, or until pecan filling is set.
- Allow tarts to cool to room temperature, then chill for 15-20 minutes in the refrigerator BEFORE popping out of the muffin tin. This ensures the cookies is set up completely.
- When ready to serve add a little whipped cream to the top and enjoy!Whipped Cream
- Storing: Once these have set up, place in an air tight container.
- How long will they last? These tarts made with sugar cookie dough will last 1-2 days if stored properly. The longer they sit the chewier and softer/mushy the tarts become. Tarts made with pie crust will hold up a day or two longer.
- Make Ahead: Yes, but only the day before serving.