Best 2 Pecan Pie Tartlets Recipes

Indulge in the irresistible charm of pecan pie tartlets, a delectable treat that combines the classic flavors of pecan pie with the convenience of individual serving sizes. These miniature masterpieces are sure to impress your taste buds with their buttery, flaky crust, creamy pecan filling, and crunchy pecan topping. Whether you're looking for a sweet ending to a special dinner or a delightful snack to enjoy with your loved ones, these pecan pie tartlets are the perfect choice for any occasion.

Here are our top 2 tried and tested recipes!

PUMPKIN PIE TARTLETS WITH MAPLE PECAN CRUST

Pumpkin Pie Tartlets with Maple Pecan Crust image

After discovering I had multiple food sensitivities, I began developing holiday recipes that would be safe for me, but enjoyable for others, too. These tarts are delicious-with no gluten, eggs or dairy! -Chantale Michaud, Guelph, Ontario

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 1-1/2 dozen

Number Of Ingredients 22

Ingredients

2 cups old-fashioned oats
4 cups chopped pecans
1/2 cup maple syrup
2 teaspoons ground cinnamon
1 teaspoon sea salt
1 teaspoon vanilla extract
1/4 teaspoon ground cloves
FILLING:
1/2 cup maple syrup
3 tablespoons cornstarch
2-1/4 cups canned pumpkin or homemade pumpkin puree
1/4 cup cream of coconut, warmed
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon sea salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
TOPPING:
1/2 cup chopped pecans
2 teaspoons maple syrup
Dash sea salt

Steps:

Preheat oven to 350°. Process oats in a food processor until a fine powder forms. Add pecans; pulse until nuts are chopped. Add next 5 ingredients; pulse until mixture is moistened. Remove from processor., Fill 18 greased muffin cups with 1/3 cup oat mixture each. Using a wet 1 tablespoon measure, press mixture onto bottom and up sides of muffin cups. Bake until lightly browned, about 10 minutes. Cool on a wire rack., For filling, whisk together maple syrup and cornstarch. In another bowl, mix remaining filling ingredients, then add maple syrup mixture. Spoon about 3 tablespoons into each crust., Combine topping ingredients; spoon about 1 teaspoon onto each tartlet. Bake until dark golden and set, 35-40 minutes. Cool 10 minutes before removing tartlets to a wire rack; cool 1 hour. If desired, refrigerate before serving.

Nutrition Facts : Calories 302 calories, Fat 21g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 5g fiber), Protein 4g protein.

PECAN PIE TARTLETS

Pecan Pie Tartlets image

You can make this with homemade pie crust dough or the refrigerated kind, whichever works best for you today. The little phyllo (fillo) cups also work. These photos were taken using phyllo dough but they were a lot of work & didn't turn out as well. I had to brush the pastry rounds with melted butter to keep them from drying out...

Provided by Fran Miller

Categories Pies

Time 30m

Number Of Ingredients 7

Ingredients

2 Tbsp melted butter or margarine
3/4 c brown sugar, packed
1 tsp vanilla extract
1/8 tsp salt
1 large egg
1 c pecan pieces, plus 24 halves for decorating
24 phyllo cups or 2 sheets of phyllo dough or a package of double pie crust dough or homemade pie crust dough for 2 crusts

Steps:

1. Preheat oven to 350 degrees F. Spray the inside of the mini muffin tins lightly with cooking spray.
2. Melt the butter in a microwave safe batter bowl. Add the brown sugar, vanilla, salt, and egg. Stir together well.
3. Stir in the pecan pieces, saving the pecan halves for later.
4. If using phyllo shells, just fill them about 3/4 full and top with a pecan half. You should have enough filling for 24 tartlets. Jump down to Direction #6.
5. If using phyllo sheets or pie crust dough, roll out on a lightly floured surface with a floured rolling pin until you have about a 12" square, or enough to cut out 12 2 1/2-3" circles from each sheet, totalling 24 with both sheets.
6. Cut out the circles using a biscuit cutter (or a drinking glass, as I did), dipped in flour so it won't stick to the dough.
7. Place each dough circle over a mini-muffin tin opening and press down in the center gently. Distribute the pecan filling evenly into the 24 dough cups. Top each with a pecan half.
8. Bake at 350 degrees F. for 15-20 minutes, checking early and often to avoid overbaking. Tartlets are done when you carefully move one from its muffin cup and the bottom is lightly browned.
9. Remove tartlets from muffin pans to cooling racks to cool. Store in an airtight container.

Tips:

For a richer flavor, use dark chocolate instead of semisweet chocolate.
To make the tartlets ahead of time, bake them according to the recipe and then let them cool completely. Store the tartlets in an airtight container in the refrigerator for up to 3 days.
When you're ready to serve the tartlets, let them come to room temperature for about 30 minutes before filling them with the chocolate ganache.
If you don't have a pastry bag, you can use a spoon to fill the tartlets with the chocolate ganache.
For a more decadent dessert, top the chocolate ganache with a dollop of whipped cream or a scoop of ice cream.

Conclusion:

These pecan pie tartlets are the perfect dessert for any occasion. They're easy to make, delicious, and sure to please everyone. With a flaky crust, a rich and gooey filling, and a decadent chocolate ganache, these tartlets are sure to be a hit. So next time you're looking for a special dessert, give these pecan pie tartlets a try. You won't be disappointed!