Best 2 Mini Pecan Pie Tarts Recipes

In the world of desserts, mini pecan pie tarts stand as a delightful testament to culinary expertise and sweet indulgence. These bite-sized treats capture the essence of classic pecan pie, delivering a symphony of flavors and textures that tantalize the taste buds. Whether you're a seasoned baker looking to expand your repertoire or a novice cook seeking an impressive dessert for a special occasion, this guide will lead you on a delectable journey to discover the best recipe for mini pecan pie tarts. We'll explore the essential ingredients, techniques, and baking tips to ensure your tarts turn out perfectly golden-brown, with a crisp crust, rich, gooey filling, and that unmistakable hint of pecan that makes these tarts so irresistible. Get ready to embark on a culinary adventure as we unravel the secrets behind the perfect mini pecan pie tarts.

Here are our top 2 tried and tested recipes!

MINI PECAN PIE TARTS

Mini Pecan Pie Tarts image

Being in south Georgia, we love our pecans. These mini pecan pie tarts are so easy and so good. They are gone as fast as I make a batch.

Provided by Debbie Bankston

Categories Pies

Time 40m

Number Of Ingredients 10

Ingredients

1 package pie crusts-already made, you just roll out and use
1 3 inch circle cutter, for cutting the pie crusts into smaller shapes
pie mixture
1/3 c dark karo syrup
1 egg
1/3 c sugar
2 tsp butter, melted
1/4 tsp pure vanilla extract
1/2 c finely ground pecans
1 24 count mini muffin tin, sprayed lightly with cooking spray

Steps:

1. Prepare a lightly floured work surface and lightly dust one of the pie crusts after you roll it onto your surface, roll to make it slightly thinner. Cut 3 inch circles and fit each one into the cups of the mini muffin tin. The pie mixture will make about 36 mini tarts total. You won't use quite all of both crusts in the box.
2. Beat the egg and sugar well. Add the karo and melted butter, beat well, mix in the vanilla, then fold in the ground nuts. Fill each little tart shell about 3/4 full. Bake in a 350 oven for about 18 minutes. The crust will be golden brown when done. Don't over bake or the pies will be tough.

MINI PECAN PIE TARTS

Mini Pecan Pie Tarts image

I came across this idea when looking to serve favorite desserts in a cute and bite-size portion! The only work involved is the cutting out of your pie crust circles! You will wow your guest and friends with the presentation!

Provided by cookin4therapy

Categories Desserts Pies Tarts

Time 43m

Yield 24

Number Of Ingredients 9

Ingredients

cooking spray
⅔ cup white sugar
¼ cup butter, melted
1 tablespoon all-purpose flour
3 large eggs
1 cup light corn syrup (such as Karo®)
1 ½ teaspoons vanilla extract
1 cup chopped pecans
1 (15 ounce) package pastry for a double-crust 9-inch pie, at room temperature

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray 12 mini muffin cups with cooking spray.
Mix white sugar, butter, and flour together in a large bowl until well combined. Add eggs, 1 at a time, and mix well after each addition. Whisk corn syrup and vanilla extract into sugar mixture; fold in pecans.
Roll pie crust pastry onto a floured work surface; cut into circles using end of a drinking glass or a biscuit cutter. This will make 11 crusts. Roll the scraps into a ball and roll back onto the floured surface; cut 1 more circle. Press each circle into the prepared muffin cups. Repeat with remaining pie crust pastry.
Spoon pecan mixture, about 2 tablespoons per pie, into pie crust pastry.
Bake in the preheated oven until set, about 18 minutes. Allow tarts to cool in muffin tins for 5 minutes before loosening edges from sides of tin; let rest 5 minutes more. Transfer tarts to a wire rack to cool completely.

Nutrition Facts : Calories 204.5 calories, Carbohydrate 24.5 g, Cholesterol 28.3 mg, Fat 11.5 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 3.1 g, Sodium 115.2 mg, Sugar 9.5 g

Tips:

Use high-quality ingredients for the best flavor. This means using real butter, pure vanilla extract, and fresh pecans.
Don't overmix the dough. Overmixing will make the dough tough.
Chill the dough before rolling it out. This will help to prevent the dough from sticking to the pan.
Bake the tarts until the crust is golden brown and the filling is set. Overbaking will dry out the tarts.
Let the tarts cool completely before serving. This will help to prevent the filling from running out.

Conclusion:

Mini pecan pie tarts are a delicious and easy-to-make treat that are perfect for any occasion. With their buttery crust, sweet and gooey filling, and crunchy pecan topping, these tarts are sure to be a hit with everyone who tries them.