Grandma Mini Pecan Tarts
Ingredients:
For the Tart Shells:
1 cup (226g) unsalted butter, softened
6 oz (170g) cream cheese, softened
2 cups (250g) all-purpose flour
For the Filling:
1 ½ cups (180g) chopped pecans
1 ½ cups (300g) brown sugar, packed
2 large eggs
2 tablespoons (30g) unsalted butter, melted
1 tablespoon vanilla extract
Pinch of salt
Directions:
Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin.
In a bowl, cream butter and cream cheese until smooth. Gradually mix in the flour until a soft dough forms.
Divide the dough into 24 equal pieces and press into the bottom and up the sides of each muffin cup to form tart shells.
In another bowl, whisk together brown sugar, eggs, melted butter, vanilla, and salt. Stir in chopped pecans.
Spoon filling evenly into the tart shells, about ¾ full.
Bake for 25–30 minutes, or until the filling is set and the crust is golden.
Cool in the pan for 10 minutes before carefully removing to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 210 kcal | Servings: 24 mini tarts
Tips:
Lightly flour your fingers to press the dough neatly into the muffin tin.
Store in an airtight container for up to 5 days or freeze for a special treat later.
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