These little pecan tarts are so easy to make and delicious. They melt in your mouth! My brother requests these every year for the holidays. The recipe includes a simple pastry made with butter, cream cheese, and flour, and a sweet filling of eggs, brown sugar, pecans, butter, vanilla, and a pinch of salt. The tarts are baked until golden brown and can be served at room temperature. They store well in an airtight container for up to three days or can be frozen for up to three months.
If you're looking for a simple yet delightful dessert, these little pecan tarts are a perfect choice. Easy to make and incredibly delicious, they have a melt-in-your-mouth texture that will leave you wanting more. My brother requests these every year for the holidays, and they never fail to impress.
INGREDIENTS
- Pastry:
- 1 cup butter: Use unsalted butter to control the saltiness of the pastry. Make sure the butter is at room temperature for easy mixing and a smooth, creamy texture.
- 6 ounces cream cheese, softened: The cream cheese adds richness and a slight tang to the pastry. It should be softened to room temperature for easy blending with the butter.
- 2 cups all-purpose flour: This flour provides the structure for the pastry. Make sure to measure it correctly by spooning the flour into the measuring cup and leveling it off with a knife to avoid dense tarts.
- Filling:
- 4 large eggs: These bind the filling together and add richness. Use fresh, large eggs for the best results.
- 3 cups packed brown sugar: This gives the filling its sweet, caramel-like flavor. Pack the sugar firmly into the measuring cup to ensure you're using the correct amount.
- 1 cup chopped pecans: Pecans add a delightful crunch and nutty flavor to the tarts. Chop them finely so they distribute evenly throughout the filling.
- 4 tablespoons melted butter: Adds richness and helps to create a smooth, cohesive filling. Use unsalted butter to control the saltiness of the filling.
- 1 teaspoon vanilla extract: Use pure vanilla extract for the best flavor. It enhances the sweetness and adds a warm, aromatic note to the filling.
- 1 pinch salt: Balances the sweetness of the filling and enhances the other flavors. Use a small pinch to avoid overpowering the tarts.
INSTRUCTIONS
- Step 1:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two mini tart pans.
- Step 2:
- Make the pastry: Combine butter and cream cheese in a large bowl; beat with an electric mixer until smooth and creamy. Add flour and mix to form a smooth dough.
- Step 3:
- Divide dough into 48 balls; place one ball in each greased cup of tart pans. Use your fingers or a tart tamper to press out into a tart shell.
- Step 4:
- Make the filling: Break eggs into a large bowl. Add brown sugar, pecans, melted butter, vanilla, and salt; mix until well combined.
- Step 5:
- Spoon filling into prepared tart shells, filling each 3/4 full.
- Step 6:
- Bake in the preheated oven until golden brown, about 30 minutes. Transfer tarts to a wire rack to cool completely.
Serving and Storage Tips
These pecan tarts are best served at room temperature. They make a perfect addition to your holiday dessert table or as a sweet treat for any occasion. Store the tarts in an airtight container at room temperature for up to three days. For longer storage, keep them in the refrigerator for up to a week or freeze them for up to three months. Make sure to let them return to room temperature before serving to enjoy their full flavor and texture.
Helpful Notes
For a variation, try adding a sprinkle of cinnamon or nutmeg to the filling for a warm, spicy twist. If you're looking for a nuttier flavor, toast the pecans lightly before adding them to the mixture. Well-known chefs like Ina Garten suggest using high-quality vanilla extract for the best flavor. Additionally, if you don't have mini tart pans, you can use a regular muffin tin; just adjust the baking time accordingly. Remember, the key to a perfect tart is in the crust – make sure to press the dough evenly to avoid thin spots that could cause leaks.