Tiny Pecan Tarts

📜 Collection: Dwayne Collection | ✍️ Attribution: Sara Brown | 📂 Category: Desserts These delicate, bite-sized pecan tarts feature a rich cream cheese pastry crust filled with a sweet, nutty brown sugar and pecan filling. Perfect for holiday dessert platters or afternoon tea.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	25 mins	1 hr	20 tarts

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🔪 Key Equipment

• Mixing bowl
• Wooden spoon
• Mini muffin pan
• Measuring cups
• Measuring spoons

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Ingredients

Pastry Crust

Measurements	Ingredients	Prep / Notes
1 (3 oz) package	Cream Cheese	softened
1/2 cup	Butter	or oleo, softened
1 cup	Flour	sifted

Pecan Filling

Measurements	Ingredients	Prep / Notes
1	Egg	None
3/4 cup	Brown Sugar	None
1 tbsp	Butter	or oleo, melted
1 tsp	Vanilla Extract	None
2/3 cup	Pecans	coarsely chopped

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Instructions

Step 1: Prepare the Pastry Crust

1. Combine the 1 (3 oz) package cream cheese and 1/2 cup butter in a bowl until smooth and well blended.
2. Blend in the 1 cup flour until a soft dough forms.
3. Chill the dough in the refrigerator for about 1 hour to make it easier to handle.
4. Shape the chilled dough into balls about 1 inch in diameter.
5. Press each ball evenly into the cups of ungreased tiny muffin tins to form pastry shells.

Step 2: Prepare the Filling and Bake

6. Preheat your oven to 325°F.
7. In a medium bowl, beat the 1 egg with a wooden spoon.
8. Add the 3/4 cup brown sugar, 1 tbsp melted butter, and 1 tsp vanilla; mix well until smooth.
9. Stir in the 2/3 cup coarsely chopped pecans.
10. Pour the pecan mixture into the prepared pastry shells.
11. Bake at 325°F for 25 minutes until the filling is set and the pastry edges are lightly golden.
12. Cool completely in the pans before carefully removing the tarts.

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💡 Make-Ahead & Storage: The pastry dough can be made ahead and kept refrigerated for up to 2 days. Baked tarts store well in an airtight container at room temperature for up to 3 days or can be frozen.

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Original Recipe Scan