Description
Delicious mini pecan tarts with a creamy filling and a buttery crust.
Ingredients
Scale
- 3/4 cup salted butter (room temperature)
- 5 ounces cream cheese (room temperature)
- 1 1/2 cups all-purpose flour
- 1 1/2 cups dark brown sugar
- 2 tablespoons salted butter (melted)
- 2 large eggs
- 1/2 teaspoon maple extract
- 1/2 cup finely chopped pecans
- 36 pecan halves
Instructions
- In a small bowl, use hand mixer to cream together the butter and cream cheese until well combined. Add the flour and mix until smooth.
- Spray three mini muffin pans (36 tarts total) with cooking spray. Using a mini cookie scoop, scoop dough balls into the muffin pans, dividing the dough between the 36 cups evenly. Refrigerate the dough while making the filling.
- In a medium bowl, mix together the brown sugar, melted butter, eggs, maple extract and finely chopped pecans.
- Preheat the oven to 350ºF. After the tarts have refrigerated about 15 minutes, remove one pan from the fridge. Press the dough on the bottom and up the sides of each muffin cavity to create a “cup” with the dough. After the first pan is done, remove the other pan and do the same.
- Fill the dough shells ⅔ full with the filling. Place a pecan half on top of each cup.
- Bake for 18 minutes or until the tarts are golden brown on top. Allow the tarts to cool, then loosen them with a small knife and remove to a cooling rack.
Notes
- Be careful not to overfill the tarts as they may overflow while baking.
- Using a wooden kitchen tool can make pressing the dough into the muffin pans easier.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg