Tiny Tarts With Pecan or Pumpkin Filling
4
People talking
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.
- Ready In:
- 40mins
- Serves:
- Units:
Nutrition Information
4
People talking
ingredients
-
Tiny Tarts
- 1⁄2 cup margarine or 1/2 cup butter, softened
- 3 ounces package softened cream cheese
- 1 cup all-purpose flour
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PECAN FILLING
- 1 egg
- 3⁄4 cup packed brown sugar
- 1 tablespoon melted margarine or 1 tablespoon butter
- 1⁄2 cup pecans, coarsely chopped
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PUMPKIN FILLING
- 1 egg
- 1⁄2 cup canned pumpkin
- 1⁄4 cup sugar
- 1⁄4 cup milk
- 1 teaspoon pumpkin pie spice
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.
MY PRIVATE NOTES
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RECIPE MADE WITH LOVE BY
@Vseward Chef-V
Contributor
@Vseward Chef-V
Contributor
"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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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...
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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...
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Made these to take to work for my birthday. They were great, next time I'll use a regular muffin pan. Thanks
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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.
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