Name: Mini Pecan Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 24 pieces
Cuisine: American
Ingredients: pie crust; 1 egg; 0.5 cup light corn syrup; 0.25 cup light brown sugar; 1 tbsp unsalted butter; 0.5 tsp kosher or sea salt; 0.5 tsp pure vanilla extract; 0.5 cup pecans

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Mini Pecan Tarts

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat your oven to 350 degrees.

Roll out the pie crust into a round circle. You will just want to roll it out a little bit wider than it already is.

Using your cookie cutter, cut out 24 circles. You may need to reroll the dough to use all of the dough and to get the 24 you need.

Stretch out the dough a little bit with your fingers and place the circles into the mini muffin pan.

Place the muffin pan into the fridge while you are preparing the filing to keep the dough cold.

In a medium-sized bowl, add in the egg, the corn syrup, the brown sugar, butter, salt, and vanilla. Mix well.

Once the filing is ready, remove the muffin tin from the fridge and using a cookie scoop or teaspoon, spoon the filing into each tart. Only fill the tart about ½ full.

Once you have filled all of the tarts, top each of them with the pecans. You can add more or less of the chopped pecans.

Then place the Mini Pecan Tarts into the oven and bake 20 to 30 minutes. They will be done once the crust is golden brown.

Let them cool and then carefully remove with a knife from the pan.

Nutrition

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Tips & Tricks (5)

Pre-Chill Your Tart Shells 🧊
Freeze your pie crust-lined tart pans for at least 30 minutes before filling to prevent shrinkage and ensure crispy, well-defined edges during baking.
Toast Your Pecans First 🥜
Lightly toast the pecans at 350°F for 8-10 minutes before adding them to the filling to intensify their nutty flavor and prevent a soggy, bland filling.
Master the Filling Temperature 🌡️
Slightly warm your butter, brown sugar, and corn syrup mixture before mixing with the egg to ensure smooth emulsification and even filling distribution without cooking the egg.
Use the Foil Shield Technique 🛡️
Cover tart edges with small foil strips after 15 minutes of baking to prevent over-browning while the centers continue cooking to the perfect caramel consistency.
Cool Completely Before Removing ⏱️
Allow tarts to cool in the pan for 15-20 minutes before carefully removing them; this sets the filling structure and prevents cracking or premature release from the shell.