pie-sized pecans.
| Servings: | 30 |
| Yield: | 30 tarts |
Ingredients
- 6 ounces cream cheese
- 1 cup butter, softened
- 2 cups all-purpose flour
- ¼ cup butter, softened
- 1 ½ cups packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 ¾ cups chopped pecans
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Grease 30 tart tins or muffin cups and set aside.
- To Make Crust: In a medium mixing bowl cream together cream cheese and 1 cup butter until light and fluffy. Blend in flour, 1/2 cup at a time, forming a smooth dough. Roll into 30 equal balls and press one into each greased tin so it lines the bottom and sides, like a pie crust.
- To Make Filling: In a medium mixing bowl cream together 1/4 cup butter and sugar until light and fluffy. Beat in eggs and vanilla until thoroughly blended. Stir in pecans. Fill each lined tin half full. Mixture will rise as it bakes.
- Bake in preheated oven for 25 minutes, or until lightly browned. Let cool in tins, then use the end of a table knife to flip each tart out of its tin.
Nutrition Facts
| Calories | 209 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 7 g |
| Sodium | 79 mg |
| Sugars | 11 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! Used mini pans. Increased the recipe to use 8oz cream cheese – made 7 dozen. Had a recipe years ago that was similar and these turned out perfect ! Thanks !
I followed the recipe and made everything as stated. no matter how long I left it in the oven the dough wouldn’t harden.. it tasted weird. Not the best.
Extremely easy, love the pastry dough, and the centers. I took half pecans and placed on top before placing in oven. The look was lovely when they came out. You knew it had pecans!! And then warmed in the microwave before adding a big scoop of Vani ice cream… YUM!!!
I reduced the number to 12. The filling ingredients for 12 was to much. Everything else was great.
So I’m NOT an experienced tart maker but have made my share of traditional southern pecan pies and was looking for something a little different this year. I think this could/will be a great recipe if I try it again. I made these in a mini muffin tin and did not press the shell thin enough. It’s difficult in a mini pan if you don’t have a tart press. So like others mentioned it felt like my crust/filling ratio was way off. We wound up just eating the little bite of filling and tossing most of the crust. Sad, because it’s actually a great little crust! 🙁 My mini pan only holds 24 so I put 6 more in a regular muffin pan and those I pressed out super thin and filled almost to the top. This dough is very forgiving, like a bought pie crust, and fills in thin spots or cracks as it cooks. So don’t be afraid to press it thin against the muffin cup sides. The last 6 regular sized “pies” were definitely better. So, the moral of my story is, press a thin crust and use a regular muffin pan for these.
I needed to add a half cup more flour. It took long to bake too.
I halved the recipe. The dough came out kind of dry so I added some water and it was better. There wasn’t a lot of dough to line the tins but the filling was really good. All in all this is a good recipe and the tarts come out very tasty.
My family loved these!!!
The recipe, itself, is good. However, I baked mine in very shallow and tiny tart pans and baked them for the recommended 25 minutes and they weren’t done. So, I left them in for another 7 minutes hoping that they’d get more done. They were starting to get brown so I took them out. Unfortunately, the pastry was still not done. Were I to make these again, I would cook them for at least 35-40 minutes or I would raise the temperature as 325 seems awfully low to me to cook pastry with such a heavy filling. I also added chocolate chips to some of the filling and it was really good.
It was so much easier than baking a whole pie and just as delicious! Everybody loved them and they were gone in a flash. Next year I’ll make two batches!
Delicious mini pecan pie pastries, bite size.
My go to around holiday season!
Definitely will make these again!
I’ve been making these for 35 years and never had a complaint. I don’t like the Teflon pans, they make the crust really tuff!!
these tasted great. i think maybe next time i wii melt the butter, cool it and then stir in the eggs. mixing everything with a mixer added too much air. it covered up the whole pecans i had placed on top on each mini tart. next time i might also use chopped pecans
I think this is the same as our old Family Recipe (I can’t find the recipe box). My mom always put in currants. But I prefer raisins. Just a quarter cup or so. The cream cheese gives a great elasticity to the dough, you can spread it pretty thin. Don’t whip the eggs up too much, just mix, or you get a weird eggy crust on top of the tart. I fill min 3/4 full and they are just fine. I agree there is sometimes extra filling. That’s a great problem to have. Grease a ramekin and bake it separately. I am trying to reduce carbs and gluten so I used coconut flour this time. Epic fail. Coconut flour just stays dry and crumbly, thick and somewhat tasteless. Might have worked if I doubled the butter? Not worth the effort. I may try a mix of almond and regular flour next time.
The crust is the hardest part and only took like 30 minutes for all of them. The raw batter tastes really good
I used just the rust but o loved it!!
Make these annually and never get tired of eating them! Still good a few days later, if there are any left!!!
Made exactly as directed. Outstanding! No changes needed.
Just made these for the third time and they get better every time. So delicious and just the right size so I don’t eat too much (as long as I can stop myself from going back for seconds or thirds!). I made the mistake of putting the whole 8 Oz block of cream cheese into the dough and so that might explain the looseness that I experienced, but I was still able to work it into the muffin cups with a little finesse. It helps if you refrigerate the dough while making the filling. I use a tart tamper dabbed in flour before pressing out the dough ball in each cup. It works pretty well. I only made 24 since I didn’t want to bake a 3rd muffin pan full, and I still ran short on filling. I like a lot of filling in them, so next time I will add enough ingredients to make 1 and 1/2 times the filling amount. Make these! You won’t regret it!