Print

Pecan Tartlets Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 8 reviews

These Pecan Tartlets feature a buttery cream cheese crust filled with a sweet, gooey pecan filling. Perfectly portioned in mini muffin tins, these tartlets offer a delightful combination of rich, creamy crust and crunchy, caramelized pecans, making them an ideal dessert or party treat that’s easy to prepare and irresistibly delicious.

Ingredients

Crust

  • 1/2 cup (113g, 1 stick) unsalted or salted butter, room temperature
  • 4 ounces (85g) cream cheese, room temperature
  • 1 cup (120g) all-purpose flour

Filling

  • 3/4 cup (150g) light brown sugar
  • 1 large egg
  • 1 tablespoon (14g) unsalted or salted butter, melted
  • 1 teaspoon vanilla extract
  • 3/4 cup (75g) pecan pieces

Instructions

  1. Prepare the crust: In the bowl of a stand mixer fitted with the paddle attachment or a large bowl using a handheld mixer, beat the butter and cream cheese together for 30 seconds to 1 minute until smooth and well combined.
  2. Add flour: Mix in the all-purpose flour until the dough becomes evenly combined without over-mixing.
  3. Shape and chill: Roll the dough into 24 small balls and refrigerate them for 15 to 20 minutes to firm up, making them easier to shape later.
  4. Make the filling: In a separate bowl, stir together the brown sugar, egg, melted butter, and vanilla extract until smooth. Gently fold in the pecan pieces to distribute evenly.
  5. Preheat oven: Set your oven to 375ºF (190ºC) and spray a mini muffin pan with cooking spray to prevent sticking.
  6. Form tart shells: Press each chilled dough ball firmly into the cavities of the mini muffin pan, making sure to press the dough up the sides to form a crust shell.
  7. Fill tartlets: Spoon the pecan filling evenly into each crust, filling them generously but not overflowing.
  8. Bake: Bake the tartlets at 375ºF for 15 to 20 minutes, or until the tops turn lightly golden brown.
  9. Cool and remove: Let the tartlets cool in the pan for about 15 minutes. To remove easily, run a butter knife gently around the edges of each tartlet before lifting them out.

Notes

  • Chilling the dough balls ensures the crust holds its shape during baking.
  • Using a mini muffin pan creates perfectly sized tartlets ideal for parties and portion control.
  • Butter can be salted or unsalted depending on your preference; adjust salt in other ingredients accordingly.
  • For easier removal, allow tartlets to cool slightly before attempting to take them out of the pan.
  • These tartlets can be stored in an airtight container at room temperature for up to 3 days.

Find it online: https://dishcooks.com/pecan-tartlets-recipe/