Total Time
55mins
Prep 30 mins
Cook 25 mins

My sister, Sharon brought a batch of these to my home and in about 2 days the four of us had finished them. Yes they are that good! These have a rich shortbread cookie style crust. The filling is similar in flavor to a traditional pecan pie but not quite as sweet or sticky in texture. They should be baked in 24 regular sized muffin tins. This recipe is a money saver over some other tart recipes since it uses pecan pieces. The smaller pieces of nuts are more attractive on the small little tarts and they give a pecan taste with every bite.

Ingredients Nutrition

Directions

  1. CRUST:.
  2. Blend softened butter, granulated sugar & cream cheese.
  3. Add flour and cream together.
  4. Press a small amount of crust mixture onto the sides and bottom of each 'oil sprayed' muffin cup.
  5. FILLING:.
  6. Mix brown sugar, beaten eggs, and melted butter together.
  7. Add the pecan pieces.
  8. Pour about 1 TSP of filling mixure into each crusted muffin cup.
  9. Bake 350 degrees for 25-30 minutes.
Most Helpful

5 5

I am only rating the crust for these little tarts. This made about 45 little tarts for me. I used my muffin tins after spraying with Pam. I tripled my regular pecan pie filling for the 45 tarts, which was perfect. Thanks for sharing!

5 5

Dang, that's good. I normally make pecan pie full size when i get the craving but after trying your recipe, i wonder if I'll ever again wait for an hour while it cooks and then 2 hours while it sets and then a full day after that for it to be proper consistency. I mean, so much delay of gratification for what is essentially egg, syrup, nuts and butter. The thing that i like best about this was that they set up in so little time and had a fully developed flavor after short baking time. The only change i made was to sub 1/3 C of brown sugar with 3 tbsp of maple syrup and i added a scant tsp of vanilla extract. Anyway, thanks ever so much...your tarts are lovely.