Mini Pecan Tart – Buttery, Sweet & Perfectly Nutty!
A buttery mini tart filled with caramelized pecans and a brown sugar filling — all the flavor of pecan pie in a perfectly portioned dessert.
Ingredients
For the Tart Crust:
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter chilled and cubed
- 2 tbsp granulated sugar
- ¼ tsp salt
- 2 –3 tbsp ice water
For the Pecan Filling:
- ½ cup brown sugar
- ¼ cup light corn syrup or maple syrup for a natural twist
- 2 tbsp unsalted butter melted
- 1 large egg
- ½ tsp vanilla extract
- ½ cup pecan halves plus extra for topping
- Pinch of salt
Instructions
- Prepare the Crust – In a food processor, combine flour, sugar, and salt. Add butter and pulse until mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough just comes together.
- Chill – Press dough into mini tart pans and refrigerate for 30 minutes. Preheat oven to 350°F (175°C).
- Make the Filling – In a bowl, whisk together brown sugar, corn syrup, melted butter, egg, vanilla, and salt. Stir in pecans.
- Assemble – Pour filling into the chilled tart shells. Top with extra pecans in a decorative pattern.
- Bake – Bake for 25–30 minutes, or until the filling is set and the crust is golden.
- Cool & Serve – Let cool completely before removing from pans. Drizzle with caramel or serve with whipped cream if desired.