These Tiny Pecan Tarts are a perfect bite-sized dessert that combines a buttery, flaky crust with a rich, sweet pecan filling. They offer the perfect balance of sweetness and crunch in each mini tart. These delightful treats are ideal for holiday gatherings, parties, or any time you want a small indulgence. Easy to make, with a simple yet delicious filling, these tarts will quickly become a favorite at your next event!

Ingredients:

For the Crust:

  • 1 ½ cups all-purpose flour
  • 1/4 cup powdered sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (cold, cut into small cubes)
  • 1 egg yolk
  • 2-3 tablespoons cold water (as needed)

For the Pecan Filling:

  • 1/2 cup light brown sugar (packed)
  • 1/4 cup unsalted butter (melted)
  • 2 large eggs
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 1/2 cups pecan halves (or chopped pecans, depending on preference)

Instructions:

  1. Make the crust: In a large bowl, combine the flour, powdered sugar, and salt. Add the cold butter and use a pastry cutter or your fingers to cut it into the dry ingredients until it resembles coarse crumbs. Add the egg yolk and 2 tablespoons of cold water. Mix until the dough starts to come together. If it’s too dry, add a little more water, 1 tablespoon at a time, until the dough is smooth.
  2. Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
  3. Prepare the tart shells: Preheat the oven to 350°F (175°C). Lightly grease a mini muffin tin. On a floured surface, roll out the dough to about 1/8-inch thickness. Use a round cutter (or a glass) to cut out small circles of dough. Press the circles into the mini muffin tin to form the tart shells.
  4. Make the pecan filling: In a medium bowl, whisk together the brown sugar, melted butter, eggs, flour, vanilla extract, and salt until smooth. Stir in the pecans.
  5. Fill the tart shells: Spoon the pecan filling into each tart shell, filling them almost to the top. Make sure the pecans are evenly distributed.
  6. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the filling is set and the crust is golden. The tops of the tarts should be slightly puffed and firm to the touch.
  7. Cool: Allow the tarts to cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely.
  8. Serve: Once cooled, serve and enjoy these tiny pecan tarts! They’re perfect for snacking or sharing.

Nutrition (per tart, assuming 24 tarts):

  • Calories: 160 kcal
  • Protein: 2 g
  • Fat: 10 g
    • Saturated fat: 4 g
  • Carbohydrates: 18 g
    • Fiber: 1 g
    • Sugars: 12 g
  • Cholesterol: 35 mg
  • Sodium: 85 mg
  • Potassium: 75 mg

These Tiny Pecan Tarts are a delightful, bite-sized treat with a rich, nutty filling and a crisp, buttery crust. They’re perfect for any special occasion or as a small sweet indulgence!