Why have one slice when you can have the whole tart? These mini pecan tartlets are the perfect size for snacking! Made with cream cheese, brown sugar and butter, one (or five) of these decadent sweets really hits the spot.
So what exactly are these tasty treats?
Though undeniably similar to a personal pie, a tartlet is actually just a tiny tart. Sweet, flaky dough is pressed into the bottoms of a mini muffin pan, and filled with a buttery pecan concoction. Once the whole thing is baked, the tartlets are drizzled with melted white chocolate. Can you say “yum”?
Thanks to their small size, these mini pecan tartlets are as fantastic for a cookie exchange as they are for a sugary mid-holiday pick-me-up. So start your oven, and get ready to meet your new favorite finger food, an addictive recipe from our friends at Bob’s Red Mill.
Mini Pecan Tartlets
Yields 16 tarts
- 1¼ cups pecans, divided
- 4 ounces cream cheese, at room temperature
- 5 tablespoons unsalted butter, at room temperature, divided
- ¾ cup Bob’s Red Mill Organic All-Purpose Baking Flour or ¾ cup Bob’s Red Mill Gluten-Free 1-t0-1 Baking Flour
- 1⁄8 teaspoon plus ¼ teaspoon fine sea salt, divided
- 1⁄8 teaspoon ground cinnamon
- 1 large egg
- ¼ cup plus 1 tablespoon packed light brown sugar
- 2 teaspoons pure vanilla extract
- Melted white, semisweet, or bittersweet chocolate (optional)
- Preheat the oven to 350 F.
- Spread ¾ cup of the pecans on a baking sheet. Bake until the nuts are fragrant and lightly toasted, 7-9 minutes. Set aside to cool.
- Place the remaining ½ cup of pecans in a food processor and process until the nuts are finely ground.
- Put the cream cheese and 4 tablespoons of the butter in the bowl of a stand mixer fitted with the paddle attachment (or use a handheld electric mixer), and beat on medium-high speed until well blended and smooth.
- Scrape the sides and add the flour, 1⁄8 teaspoon of the salt, cinnamon, and the finely chopped pecans (from the food processor). Mix on medium-low just until the dough comes together.
- Roll the dough into 16 rough balls (about 1″ wide) and press them into the bottoms and up the sides of mini-muffin cups (use damp fingers if the batter is sticky). Pop the tin in the refrigerator while you make the filling.
- In a small bowl, stir together the egg, brown sugar, vanilla, ¼ teaspoon salt, and the remaining 1 tablespoon of softened butter, stirring and smashing with a rubber spatula until the butter is mostly incorporated (it’s OK if there are still little bits of butter). Coarsely chop the toasted pecans and stir them into the mixture.
- Using a spoon, divide the filling among the muffin cups. Bake until the tarts are golden around the edges, 22-24 minutes. Cool the tarts in the tins set on a wire rack for 5 minutes. Run a sharp around the edge of each tart and carefully transfer them to racks. Cool completely.
- The tarts can be served as is, or they can be drizzled with melted chocolate (let the chocolate cool completely to harden before storing the tarts).
Make it ahead: The tarts can be stored in an airtight container at room temperature or in the refrigerator for up to 5 days, or they can be frozen for up to 3 months.