Although traditional shepherd’s pie recipes call for lamb, any ground meat works well; the most widely consumed options nowadays are turkey and beef. Try this delicious casserole, and you’ll see everyone lining up at the table.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 mini tarts |
Ingredients
- 1 (14.1 ounce) package double-crust pie pastry, thawed
- 1 cup white sugar
- 2 large eggs, beaten
- 5 tablespoons dark corn syrup
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Lightly grease eight 3-inch tart tins.
- Roll out pastry and cut out eight 5-inch circles; fit pastry circles into greased tart tins.
- Mix sugar, eggs, corn syrup, melted butter, and vanilla extract in a large bowl until combined; stir in pecans. Spoon filling into each pastry-lined tart tin, filling each 3/4 full.
- Bake in the preheated oven until pastry is golden brown and filling is set, about 30 to 35 minutes.
Nutrition Facts
| Calories | 512 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 8 g |
| Sodium | 301 mg |
| Sugars | 29 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Changed the sugar to brown sugar, used 3 parts light corn syrup and one part molasses because I didn’t have dark corn syrup. Used an all butter pie crust recipe. The filling recipe is perfect to fill 24 regular size muffin tins. The second time I made it I halved the recipe and made 12. Hubby loved them and so do I!
My daughter loves it so much you guys got to try it.
Everybody loved them. Used my own pie crust recipe and filled 12 cupcake size pan full. Wish I took a photo. They were gorgeous.
Perfect for parties. Always a big hit so make sure you take two trays!
Excellent!! Used a large muffin tin, made (6) good size tarts!
This was a great recipe. I will never buy pecan tarts again. I made 18 mini tarts and 7 regular size. The mini tarts were pre-made frozen from Tenderflake and the 7 were cut out from Pillsbury pie dough. Yummmmmm
First time making tarts and this recipe was a great success! I used the frozen tender flake tart shells (regular not mini) and it made 15. I split the sugar mixture into two bowls and put 2/3 cup pecans and 2/3 cup raisins/currant mixture in the separate bowls and made half butter pecan and half butter tarts so that everyone gets something they love. They are a big hit! Will make again 🙂
Love these charts I didn’t realize they were so easy I will definitely be making them again
These were a huge hit at an office party! I did use brown sugar instead of the white. I will definitely make these again! Perfect bite size treats!
very good, doubled this recipe, put into 3 inch ready made tart shells; filled 3/4 full, and baked. made 54 tarts. yum, yum and easy peasy.
very good, doubled this recipe, put into 3 inch ready made tart shells; filled 3/4 full, and baked. made 54 tarts. yum, yum and easy peasy.
For me ..a little to many pecans. But still delicious
So good!!!!! I didn’t change anything. I used a mini muffin tin and a tablespoon scoop. I don’t recommend that size scoop haha Use a half tablespoon. I used a Pillsbury pie crust. I def should of used a homemade one but this batch was just a test. Next time, homemade crust is the way to go.
These were great. I made them with my mother in law’s pastry recipe which worked perfectly. I made 9 tarts and a couple were a little too full and overflowed (my fault, not the recipe). Will definitely make them again.
I love these and always get almost 30 tarts! Super easy to make and delicious!
Great recipe, the only problem is it doesn’t tell you how many tart shells to have, so I doubled it, had bought 24 frozen standard sized shells, and there was still filling left-buying more tomorrow. 🙂
Amazing! Thanks to other reviewers I used brown sugar in place of white, and only 1/2c instead of a whole cup. I still have a sugar headache – I can’t even imagine you’d seen a whole cup! Lol. I also used real maple syrup instead of dark corn syrup. This time I was making them to bring to a party so I used Pillsberry piecrust but next time I will make my own vegan ones. I love that the core elements were easily substitutable for better quality ingredients. I top with Coco whip topping and it’s absolutely delicious. One Pillsberry piecrust rolled out to make 24 mini tarts. I only have one mini tart pan so I use the second crust in a normal 12muffin pan. For me the filling made it through one and a half pans so I had to make up a small batch to finish filling the tarts.
No changes. Nice flavor. Not too sweet.
No changes. Nice flavor. Not too sweet.
A very yummy recipe. I think the only way to cut the sweetness (look at the ingredients!) is to add some raisins, which I did. I used the Tenderflake tart shells, twelve in a box, and filled not quite to the top. I did a test baking of two in advance to see if they would overflow. They didn’t, and shrunk a bit after cooking. I would make again. Great for a dinner party where people do not want to eat a whole slice of pecan pie. The raisins were a hit too!
Filling was yummy but overflowed and crust was dry. I should have used less crust and not fill the cup to the rim.