Mini Pecan Tarts are a bite-sized version of the classic pecan pie, featuring a buttery, flaky tart shell filled with a rich and gooey brown sugar-pecan filling. These delightful tarts are perfect for parties, holiday gatherings, or as a sweet treat alongside coffee or tea.

The combination of sweet, caramel-like brown sugar filling and crunchy, toasted pecans creates a dessert that’s indulgent yet perfectly portioned. Mini tarts are not only adorable but also convenient — everyone can enjoy a personal serving without cutting into a large pie.

Why I Love This Recipe

I love this recipe because it’s portable, elegant, and bursting with flavor. Each tart has a crisp, buttery shell that contrasts perfectly with the soft, caramel-like filling and the toasted pecans on top.

The flavor balance is amazing — sweet but not overpowering, nutty, and slightly buttery. It’s perfect for making ahead and sharing with friends and family.

Why It’s a Must-Try Dish

• Nutty, sweet perfection: Caramelized brown sugar and pecans create a rich, satisfying flavor.
• Perfectly portioned: Mini tarts are ideal for parties or desserts on the go.
• Elegant presentation: Great for gifting or serving at gatherings.
• Make-ahead friendly: Can be prepared in advance and refrigerated or frozen.
• Crowd-pleaser: Loved by adults and kids alike.

Recipe Information

• Preparation Time: 25 minutes
• Cooking Time: 20 minutes
• Cooling Time: 15 minutes
• Total Time: 1 hour
• Servings: 12 mini tarts
• Calories: ~220 kcal per tart
• Course: Dessert
• Cuisine: American

Ingredients

For the Tart Shells

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, chilled and cubed
• 3–4 tablespoons ice water
• 1 tablespoon sugar

For the Brown Sugar Pecan Filling

• ½ cup brown sugar, packed
• 2 tablespoons unsalted butter, melted
• 2 tablespoons light corn syrup
• 1 large egg
• ½ teaspoon vanilla extract
• ¾ cup chopped pecans

Cooking Directions

Step 1: Prepare the Tart Dough

1. In a medium bowl, combine flour, sugar, and salt.
2. Cut in butter until mixture resembles coarse crumbs.
3. Gradually add ice water until dough forms.
4. Wrap in plastic and refrigerate for 30 minutes.

Step 2: Preheat Oven and Prepare Tart Shells

1. Preheat oven to 350°F (175°C).
2. Roll out dough on a lightly floured surface and cut into circles slightly larger than your mini tart pans or muffin tin.
3. Press dough into mini tart pans or muffin cups, trimming edges.

Step 3: Make the Filling

1. In a small bowl, whisk together brown sugar, melted butter, corn syrup, egg, and vanilla until smooth.
2. Stir in chopped pecans.

Step 4: Assemble and Bake

1. Spoon filling into prepared tart shells, filling each about ¾ full.
2. Bake for 18–20 minutes or until filling is set and tops are lightly golden.
3. Remove from oven and cool in pan for 10 minutes before transferring to a wire rack.

Step-by-Step Preparation Method (Summary)

1. Make tart dough and chill.
2. Roll out dough, cut, and line mini tart pans.
3. Mix brown sugar, butter, corn syrup, egg, vanilla, and pecans.
4. Fill tart shells and bake until set.
5. Cool slightly and remove from pans.

How to Serve

• Serve warm or at room temperature.
• Optionally top with a dollop of whipped cream or a drizzle of chocolate.
• Perfect as a dessert platter or individual treat at parties.

Recipe Tips

• Chill dough to prevent shrinking during baking.
• Don’t overfill tart shells; filling expands slightly.
• Toast pecans lightly for extra flavor before mixing into filling.
• Use a mini tart pan or muffin tin with liners for easy removal.
• Let tarts cool completely for clean slices and easy handling.

Variations

1. Chocolate Pecan Mini Tarts: Add 1–2 tablespoons of cocoa powder to the filling.
2. Maple Pecan Tarts: Replace corn syrup with pure maple syrup for a richer flavor.
3. Salted Caramel Pecan Tarts: Sprinkle flaky sea salt on top before baking.
4. Mini Pecan Pie Bars: Make in a small square pan instead of individual tarts.
5. Nut Mix Tarts: Combine pecans with walnuts or almonds for variety.

Freezing and Storage

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigeration: Store covered in the fridge for up to 5 days.
• Freezing: Freeze baked, cooled tarts in an airtight container for up to 1 month. Thaw in the refrigerator before serving.

Special Equipment Needed

• Mini tart pans or muffin tin
• Rolling pin
• Mixing bowls
• Whisk
• Spatula
• Wire rack

FAQ

Q: Can I use store-bought tart shells?
A: Yes, this saves time and works well with the filling.

Q: Can I make the dough ahead of time?
A: Yes, wrap dough in plastic wrap and refrigerate up to 2 days or freeze for up to 1 month.

Q: Can I use whole pecans instead of chopped?
A: Yes, but chopped pecans distribute flavor more evenly.

Q: Can I double the recipe?
A: Absolutely, just bake in batches or use multiple pans.

Q: How do I prevent the filling from bubbling over?
A: Fill tart shells no more than ¾ full, and use a baking sheet under muffin tins to catch drips.

Conclusion

Mini Pecan Tarts with Brown Sugar Filling are bite-sized, indulgent desserts that combine crisp, buttery shells with gooey, caramel-like pecan filling. Perfect for holiday treats, parties, or afternoon tea, these tarts are elegant, flavorful, and sure to impress. Their small size makes them convenient to serve, while their rich, nutty sweetness makes them irresistible.