This Pecan Tarts recipe is one of the “treat” recipes I only make a few times a year, and I’m making them today so I thought I’d share this recipe again. They’re special enough to make for Christmas or another holiday, but fairly simple to make, with only a few ingredients.
The trickiest part is getting them in the pan, but I have a hint for that. I know that my mini-muffin pan has 24 wells, and the recipe makes 36 tarts. So (being a self-confessed giant math nerd…) I divide the double batch of dough into thirds, then divide each ball into quarters, and make 6 balls of dough from each quarter. Then they’re all the same size, and I don’t have any dough left over. Or…you know…you could be a normal person and just eyeball it 😉
I have a handy little Pampered Chef tool to help get the dents in the dough once they’re in the pan. A similar one on Amazon sells for around $10. With the tool, you can just smoosh it in, and it makes a well for the filling. Otherwise, you can just use your fingers–either way it’s not too difficult. One other hint: don’t be tempted to over-fill the tarts, because the filling will bubble up and crustify all over your pan. I’d rather spend my time taste-testing than scrubbing petrified pecan goo, wouldn’t you?
So here’s the recipe: 3-ingredient crust, 5-ingredient filling, and all kinds of yummy. Enjoy!
- 1 cup butter
- 6 oz. cream cheese
- 2 cups flour
- 2 eggs
- 1½ cup brown sugar
- 2 Tablespoons melted butter
- 1 tsp vanilla
- 1 cup finely chopped pecans
- Cream together butter and cream cheese in an electric mixer.
- Add flour and mix until incorporated. Refrigerate dough while you prepare the filling.
- Beat 2 eggs, and add brown sugar, butter, vanilla, and pecans.
- Place approx. 1-inch balls of dough in the wells of a mini muffin tin.
- Use a tool or your fingers to create a well in the center of the ball, leaving dough on the bottom and sides.
- Spoon filling into tarts, filling approx. ¾ full.
- Bake at 350 degrees for 30 minutes.
