Tiny Tarts With Pecan or Pumpkin Filling

"These are great little desserts to have on the holiday dessert table. Instead of making a bunch of pies, I'll whip up these and everyone can have a lil bit of everything. Tasty pecan pie or pumpkin pie. Great presentation."
 
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photo by Lalaloula photo by Lalaloula
photo by Lalaloula
Ready In:
40mins
Ingredients:
12
Serves:
12
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ingredients

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directions

  • Tarts:.
  • In a mixing bowl, beat margarine or butter and cream cheese until thoroughly blended. Stir in flour. Roll rounded-teaspoonsbul of dough into balls. Press evenly into the bottom and up the sides of mini-muffin cups.
  • Fill each pastry with 1 heaping teaspoon of desired filling.
  • Filling:.
  • In a small mixing bowl, beat ingredients together until mixed well.
  • Bake at 325 degree for 25-30 minutes or until pastry is golden and filling is puffed.
  • Cool slightly in pan
  • Remove from cups and cool completely on a wire rack.

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Reviews

  1. Wow, these tasted very good! I didn't have mini muffin pans so I used a regular tartelette pan and got four of these wonderful treats out of the recipe. The dough was so easy to work with and the whole recipe came together so quickly. My tarts had to bake a little longer than stated, but that was probably because mine were bigger. For the filling I used fresh squash which I had boiled for 25 minutes and then mashed. Instead of pumpkin pie spice I used cinnamon cause that's what I had on hand. Thanks so much for sharing this lovely recipe, Chef~V! I can't wait to make them again. And I think I might try a vanilla filling next time...
     
  2. Made these to take to work for my birthday. They were great, next time I'll use a regular muffin pan. Thanks
     
  3. This recipe was perfect for my 6 yr old to practice reading and measuring. We used already prepared mini tart shells and only had the ingredients for the pumpkin filling. She was very proud of her contribution to thanksgiving dinner.
     
  4. These are indeed great little desserts!!! I doubled the recipe and add 3 Tbsp of sugar to the tart dough (personal preference). It made 42 tarts. I made the pumpkin filling from this recipe and it was excellent. I also filled the tarts with apple, blueberry and cherry fillings. They all turned out great. This is a keeper recipe. The only problem I had was that the recipe didn't say if I should grease the muffins cups or not. I did a test run with 1 tart in a greased cup and 1 tart in an ungreased cup. They both came out of the pan great so I opted not to grease, but either way would work. Nice way to get a bite of everything and not stuff yourself!
     
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Tweaks

  1. Wow, these tasted very good! I didn't have mini muffin pans so I used a regular tartelette pan and got four of these wonderful treats out of the recipe. The dough was so easy to work with and the whole recipe came together so quickly. My tarts had to bake a little longer than stated, but that was probably because mine were bigger. For the filling I used fresh squash which I had boiled for 25 minutes and then mashed. Instead of pumpkin pie spice I used cinnamon cause that's what I had on hand. Thanks so much for sharing this lovely recipe, Chef~V! I can't wait to make them again. And I think I might try a vanilla filling next time...
     

RECIPE SUBMITTED BY

I don't think there's anything better than spending time with family and friends and enjoying delicious food together. I just love food. I love reading about food, writing about food, cooking food and.. not surprisingly, eating food. My latest passion is food-photography! I'm still learning a lot, but I'm trying to post photos with all my recipes and reviews. I read recipe books, magazines and food blogs like novels. I get such satisfaction when someone enjoys a meal or dessert that I have prepared. It is the biggest compliment to me when my family and friends rave about my cooking. There are so many terrific recipes on this site. If I'm looking for something, I'm sure to find it here. I do have stacks of my own favorite recipes which I am slowly but surely getting in my cookbooks here . I have had so many awesome reviews and fabulous photos taken of my recipes... I try to thank everyone personally .. I sincerely appreciate each and every review and or comment left. I know it takes time to photograph and upload photos - So I want to say thank you from the bottom of my heart for finding and trying my recipes and taking the extra effort...
 
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