Mini Pecan Pie Tarts
Delicious and sweet, these Mini Pecan Pie Tarts are easy to make, perfectly portable, and full of classic pecan pie flavor.
Servings: 12
Calories: 226kcal
Ingredients
- 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 salt
- 1 ½ cups pecans coarsely chopped
- Whipped Cream for garnish
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Coarsely chop your pecans and place them on the prepared baking sheet. Toast the pecans in the preheated oven for 5 minutes. They should be fragrant but not burned. Once toasted, set aside. Increase oven temperature to 375°F.1 ½ cups pecans
- 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, and 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 salt
- Press a precut sugar cookie dough into each muffin hole and gently press up the sides of the tin. If using pie crust, place in each hole, press the pie crust into each hole, fill with pecan filling, then bake for 20 minutes (skip steps 4 and 5).8 oz Premade Sugar Cookie Dough
- Bake the cookie crust for 10 minutes, then remove from the 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 tablespoon of filling into each partially baked cookie. Return to oven and continue baking for another 10 minutes, or until pecan filling is set.
- Allow the tarts to cool to room temperature, then chill for 15-20 minutes in the refrigerator before removing them from the muffin tin. This ensures the cookie crust and filling is set up completely.
- When ready to serve, add a little whipped cream to the top and enjoy!Whipped Cream
Video
Notes
Tips and Tricks
- Storing: Once these have set up, place them in an air-tight container in the refrigerator.
- How long will they last? These tarts made with sugar cookie dough will last 2-3 days if stored properly. The longer they sit, the chewier and softer/mushier 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.
Nutrition
Calories: 226kcal | Carbohydrates: 25g | Protein: 2g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 18mg | Sodium: 74mg | Potassium: 93mg | Fiber: 1g | Sugar: 19g | Vitamin A: 63IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 1mg