The Cutest Mini Pecan Tartlets Recipe: Easy Holiday Magic

Delectable mini pecan tartlets promise a sweet symphony of buttery, nutty goodness that revolutionizes ordinary dessert moments into extraordinary culinary adventures.

These miniature delights capture the essence of Southern hospitality with their perfectly crisp shells and rich, caramelized filling.

Compact yet incredibly luxurious, pecan tartlets represent the pinnacle of bite-sized indulgence that melts seamlessly on your palate.

Their golden-brown exterior hints at the complex layers of flavor waiting inside each delicate morsel.

Crafted with precision and passion, these tiny treats blend traditional baking techniques with modern sensibilities.

Elegant and unpretentious, mini pecan tartlets elevate any gathering from simple to spectacular.

Small in size but massive in satisfaction, these tartlets will become your secret weapon for impressing guests and satisfying serious sweet cravings.

Tips for Tiny Tartlet Perfection

• Precision Cutting: Use a sharp-edged cookie cutter or clean-rimmed glass to create uniform dough circles, ensuring even tartlet sizes and professional presentation.
• Prevent Sticking: Generously spray the muffin pan with nonstick cooking spray and consider using parchment paper strips as removal handles for easier tartlet extraction.
• Filling Distribution: Fill each crust carefully with exactly 1½ tablespoons of mixture to guarantee consistent baking and prevent overflow or uneven results.
• Check Doneness: Watch for subtle signs of solidification during baking, like minimal center jiggling and golden-brown edges, to achieve perfect texture without overbaking.
• Cooling Technique: Let tartlets cool completely in the pan to help them set properly, then use a gentle knife technique to loosen edges without damaging the delicate crust.

Store Mini Tartlets the Smart Way

• Refrigeration: Store your leftover mini pecan tartlets in an airtight container lined with parchment paper. Seal tightly and refrigerate for up to 4 days to maintain their delicious texture and prevent staleness.
• Freezing: Carefully place tartlets in a freezer-safe container, separating layers with wax paper. Freeze for up to 2 months, ensuring they remain fresh and delectable for future enjoyment.
• Reheating: Warm tartlets gently in a preheated oven at 325 degrees F for 5-7 minutes. This method helps restore their crispy crust and brings back the warm, gooey pecan filling, making them taste almost freshly baked.

What Goes Well with Pecan Tartlets

• Pair with Smooth Bourbon: Complement the rich, nutty tartlets with a smooth Kentucky bourbon like Woodford Reserve, whose caramel and vanilla notes harmonize perfectly with the sweet pecan filling.
• Serve with Vanilla Bean Ice Cream: Top each warm tartlet with a scoop of creamy vanilla bean ice cream, creating a delightful contrast between the warm, crispy crust and cold, silky dessert.
• Match with Strong Coffee: Brew a robust espresso or dark roast coffee to cut through the sweetness and enhance the deep, toasted pecan flavors, providing a sophisticated dessert experience.
• Drizzle with Salted Caramel Sauce: Add a gourmet touch by lightly drizzling homemade salted caramel sauce over the tartlets, intensifying the dessert's complexity and adding a delicate salty-sweet balance.

Mini Pecan Tartlet Variations

• Nutty Chocolate Fusion: Enhance the classic pecan filling by adding 2 tablespoons of melted dark chocolate, creating a rich and decadent flavor profile that complements the pecans perfectly.
• Maple Bourbon Infusion: Replace corn syrup with pure maple syrup and add a splash of bourbon to the filling, introducing a sophisticated and warming undertone to the traditional tartlet recipe.
• Coconut Caramel Crunch: Sprinkle toasted coconut flakes on top of the filling before baking and drizzle with homemade caramel sauce after cooling, adding texture and a tropical sweetness to the mini tartlets.
• Spiced Autumn Blend: Mix in a teaspoon of pumpkin pie spice and replace half the pecans with chopped walnuts, transforming the tartlets into a cozy, seasonal treat that captures the essence of fall.

Mini Pecan Tartlets Overview

• Bite-Sized Bliss: Enjoy perfectly portioned mini pecan tartlets that deliver maximum flavor in one delightful, compact package.
• Texture Triumph: Experience a magical combination of crispy, buttery pie crust and gooey, rich pecan filling that melts smoothly in your mouth.
• Quick Dessert Magic: Whip up these elegant treats in just 45 minutes, making them ideal for spontaneous gatherings or last-minute sweet cravings without complicated techniques.

Ingredients for Mini Pecan Tartlets

• Pie Crusts: Soft, pliable dough that creates a delicate base for the tartlets, best when store-bought or homemade with a flaky texture.

• Brown Sugar, Granulated Sugar: Sweet components that provide depth of flavor and contribute to the rich caramel-like filling.
• Corn Syrup: Creates a smooth, glossy texture and helps prevent sugar crystallization in the filling.

• Pecans: Crunchy, buttery nuts that add a classic Southern flavor and provide a delightful textural contrast to the sweet filling.

• Butter: Adds richness and helps bind the filling ingredients together, enhancing the overall flavor.
• Vanilla Extract: Provides a warm, sweet aromatic essence that complements the pecan flavor.

• Egg: Acts as a crucial binding agent that helps set the filling and creates a smooth, custardy texture.

• Salt: Balances the sweetness and enhances the overall flavor profile of the tartlets.

• Nonstick Cooking Spray: Ensures easy removal of tartlets from the muffin pan and prevents sticking.

How to Bake Mini Pecan Tartlets

Step 1: Warm Up the Oven

Crank up your oven to 350°F (175°C). Grab a 12-cup muffin pan and give it a generous spray of nonstick cooking spray to make sure your tartlets slide out like magic.

Step 2: Shape the Pie Crust

Spread out your pie crusts on a clean surface. Grab a cookie cutter or a glass about 3.5 inches wide. Get creative and cut 6 perfect circles from each crust by positioning them super close together.

Step 3: Dress the Muffin Cups

Gently tuck each dough circle into the muffin slots, pushing them up about halfway. Spot a tiny tear? No worries – just pinch it back together like a pastry superhero.

Step 4: Whip Up the Filling

• Brown sugar
• Granulated sugar
• Melted butter
• Beaten egg
• Corn syrup
• Vanilla extract
• Salt
• Chopped pecans

Stir everything until it blends into a delicious mixture.

Step 5: Fill the Crusts

Spoon about of filling into each pie crust. Don’t panic if it looks a bit sparse – these little guys will puff up during baking.

Step 6: Bake to Perfection

Slide the muffin pan into the oven. Bake for 25 minutes until the centers firm up and stop wiggling around.

Step 7: Cool and Serve

Let the tartlets chill completely in the pan. Run a dull knife around the edges to loosen them up. Carefully pop out each tartlet and get ready to wow your taste buds!

Pro Tip: These mini pecan tartlets are perfect for parties, dessert tables, or sneaky midnight snacks. Serve them up and watch everyone’s eyes light up!

Mini Pecan Tartlets Recipe

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• Total Time: 40 minutes
• Yield: 24 1x

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Description

Sweet Mini Pecan Tartlets bring Southern charm to dessert tables with buttery, crisp pastry shells cradling rich, caramelized pecan filling. Rich pecans and delicate crust combine for an irresistible bite-sized treat that will charm guests at any gathering.

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Ingredients

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Main Ingredients:

• ½ cup pecans, finely chopped
• 2 9-inch homemade pie crusts (or 1 store-bought 14 ounces refrigerated box)
• ⅓ cup light corn syrup
• 1 large egg, beaten

Sweeteners:

• ¼ cup brown sugar
• 2 tablespoons granulated sugar

Flavor Enhancers:

• 1 tablespoon unsalted butter, melted
• 1 teaspoon vanilla extract
• Pinch of salt

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Instructions

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and thoroughly coat a 12-cup muffin pan with nonstick cooking spray to facilitate easy tartlet removal.
2. Unroll the pie crusts on a clean, flat surface. Utilize a 3.5-inch diameter cookie cutter or glass to create circular dough shapes, strategically cutting to maximize 6 circles from each crust.
3. Carefully nestle each dough round into the muffin slots, pressing gently to ensure the dough extends approximately halfway up the sides. Repair any tears or gaps in the dough to create a seamless crust.
4. Whisk together brown sugar, granulated sugar, melted unsalted butter, beaten large egg, light corn syrup, pure vanilla extract, kosher salt, and finely chopped pecans in a medium mixing bowl until completely integrated.
5. Evenly distribute of the pecan mixture into each prepared pie crust, noting that the filling will expand during baking.
6. Transfer the muffin pan to the preheated oven and bake for 23-27 minutes, watching for the filling to set and the edges to turn golden brown. The centers should look slightly firm and stop wobbling when gently shaken.
7. Remove from the oven and allow the tartlets to cool completely within the pan. Once cooled, use a thin, flexible spatula or dull knife to gently loosen the edges, then carefully extract each tartlet from the muffin pan.
8. Serve at room temperature, optionally garnishing with a light dusting of powdered sugar or a small dollop of whipped cream if desired.

Notes

• Prepare tools and ingredients ahead of time to ensure a smooth baking experience.
• Choose high-quality pie crusts or make homemade for maximum flavor and texture.
• Carefully cut dough circles to maximize the number of tartlets from each pie crust.
• Mend any tears in the dough to prevent filling from leaking during baking.
• Mix filling ingredients thoroughly to distribute flavors evenly.
• Cool tartlets completely in the pan to help them set and maintain their shape.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Southern American

Nutrition

• Serving Size: 24
• Calories: 98 kcal
• Sugar: 7 g
• Sodium: 52 mg
• Fat: 6 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 0.5 g
• Protein: 1 g
• Cholesterol: 12 mg