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These Mini Pecan Tarts take pecan pie and cheesecake to a whole new level of deliciousness. Perfect for Thanksgiving or just because!
Mini Pecan Tarts | Perfect for Thanksgiving!
Happy early Thanksgiving! For our get together, I’m bringing a salad {new recipe I’m posting on Friday you lucky people!!} and these twice baked sweet potatoes. If you’re serving sweet potatoes this year, I’d recommend mine. They’ve got streusel. Just sayin’.
Now, as promised, here is another more traditional yet insane dessert I’ve taken over the deep end. Oh yes, my friends. I’ve added a white chocolate cheesecake layer to that Pecan Pie of yours.
Oh snap.
These mini pecan tarts are goo-ood.
Pretty simple, super cute, kinda fancy yet totally do-able! Let’s dive into this heavenly goodness, shall we?
Main Ingredients Needed
Don’t let this list intimidate you, a lot of the ingredients are used in multiple parts of the recipe. Here’s everything you’ll need for these Mini Pecan Tarts:
- Pie Crust – you’re going to need enough for 6 mini tart shells. So like two whole regular-sized pie crusts. All Butter Pie Crust or Pie Crust Made with Shortening are two great recipes to use.
- Whipped Cream – this is used to top each tart because, let’s be honest, everything is better with whipped cream. Buy store-bought or make it homemade.
For the Cream Cheese Filling
- Cream Cheese – tangy and creamy base.
- Sugar – to sweeten.
- White Chocolate Chips – these are melted and mixed into the cheesecake base.
- Egg – this adds structure and richness.
- Vanilla – for flavor.
For the Pecan Filling
- Butter – this adds flavor and silkiness.
- Sugar – to sweeten.
- Vanilla – for flavor.
- Eggs – for structure and richness.
- Light Corn Syrup – for sweetness and overall texture.
- Pecans – these can be left whole or chopped small depending on the texture
How to Make Mini Pecan Tarts
For full details on how to make Mini Pecan Tarts, see the recipe card down below 🙂
1. Preheat + Prep
Preheat oven. Spray your tart pans with nonstick cooking spray, in case some of the filling bubbles over!
2. Make Cheesecake Mixture
In a mini food processor, mix together the cream cheese and sugar until smooth. Stir in melted white chocolate. Scrape the sides of the bowl and mix again.
Stir in egg and vanilla. Scrape sides of the bowl and mix again until completely smooth. Set aside.
3. Make Pecan Filling
To make the pecan pie layer, put butter, sugar, vanilla, eggs and corn syrup into a bowl and stir. Set aside.
4. Line + Fill Tart Pans
Roll out chilled pie dough and cut it into rounds that will cover the bottom and up the sides of your tart pans. Line the tart pans with crust.
Pour in the cheesecake layer, dividing it evenly amongst the six shells. Sprinkle 1/4 cup of pecans over each tart. Then top with 4 tablespoons of the pecan pie filling.
5. Bake + Cool!
Place all of the filled tart pans onto a rimmed baking sheet and bake until the top of tarts are golden brown. Cool completely, remove from tart pans, and top with whipped cream. Serve.
Can I Make This Recipe in a Regular Sized Tart Pan?
Yes you can! Just note that instead of making 6 tarts you’ll be making either one or two. Plus they will take a little longer to bake, so just keep your eye on it.
Storing Pecan Tarts
These tarts can be made a couple of days ahead of time and stored in the fridge until ready to serve. Cover well with plastic wrap and/or store in an airtight container for up to 3 days. If you want to warm yours up before serving pop those suckers in the microwave or oven until warmed.
I would not recommend freezing these mini pecan tarts.
More Pecan Recipes to Try!
Now if you’ll excuse me, I have some tarts to eat.
The printable recipe card is down below, Happy Holidays!
Mini Pecan Tarts
Ingredients
For the Cream Cheese Filling
- 8 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1/3 cup white chocolate chips melted
- 1 whole egg
- 1/2 teaspoon vanilla
For the Pecan Filling
- 1 Tablespoon butter melted
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 2 whole eggs
- 3/4 cups light corn syrup
- 1 1/2 cup pecans
- 1 whole batch pie crust enough For 2 Crusts – Although You Won’t Quite Use All Of It
- whipped cream optional
Instructions
- Preheat oven to 350 degrees F.
- In a mini food processor, mix together the cream cheese and sugar until smooth. Stir in melted white chocolate. Scrape the sides of the bowl and mix again.
- Stir in egg and vanilla. Scrape sides of the bowl and mix again until completely smooth. Set aside.
- To make the pecan pie layer, put butter, sugar, vanilla, eggs and corn syrup into a bowl and stir. Set aside.
- Roll out chilled pie dough and cut it into rounds that will cover the bottom and up the sides of your tart pans (10.2 x 1.9 cm). You’ll need six rounds of dough. Line the tart pans with crust. Make sure to spray your pans with non stick cooking spray first, in case some of the filling bubbles over!
- Pour in cheesecake layer, dividing it evenly amongst the six shells.
- Sprinkle 1/4 cup of pecans over each tart.
- Then top with 4 tablespoons of the pecan pie filling.
- Place all of the filled tart pans onto a rimmed baking sheet and bake 25-30 minutes or until top of pie is golden brown. Cool completely, remove from tart pans and top with whipped cream. Serve.
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I don’t have mini tart pans but I do have a regular tart pan (I think it’s 10″). Will that work? These look fantastic btw. :)))
Sure or just a pie plate should be fine too.
I didn’t have tart pans; so I tried one big pie- just took a little longer to bake. It’s so amazing!!!!!
How tasty are these!? Totally justified my need for mini-pie/tart pans.
Oooooh, those tarts are GORGEOUS!!
I always have trouble with my tart pans leaking …
Oh. Em. Gee.
This sounds like such a flavor and texture party! Loving this recipe.
You never cease to pull me in here girl….I’m out here searching for chipotle, hot, jalapeno cheesy goodness and when I stumble upon your amazing creations I can’t help but click. Coming from a non-sweet lover that says a lot – but pecan pie was my absolute favorite as a kid!! Looks amazing.
Haha! Awesome! Thanks, Shea!
These look fabulous! What a delicious holiday dessert to serve to guests. Looking forward to trying these. Hope you have a wonderful Thanksgiving! 🙂
These look fantastic! Have a wonderful Thanksgiving:-)
Hellllo future dessert I am making! Haha looks fantastic 😀
Haha! Thanks Lauren.
Hang on, I need a new idea book. My idea book is FULL OF YOUR IDEAS, you are amazing. Happy Thanksgiving!
These are to die for! I was ony going to eat two bites and then couldn’t resist eating the whole thing! I’m not a huge fan of cheesecake or pecan pie but these are absolutly the best combination.
Yay! So glad you liked them Machel! Thanks for taking them off my hands!
This sounds delightful! I looove white chocolate anything!
Oh wow, these are even better than I thought they would be! I tried pecan pie for the first time a few weeks ago and I loved it but now all I can think is how good it would have been of there was a white chocolate cheesecake layer in there too…
Hope you and your family have a very happy Thanksgiving!
Yeah, these are insane! Hope you can make these soon!
These are beautiful Lauren! Love the white chocolate in there!
Whaaaaa?!?! Can I come to your house…now? These look fantastic!
holy. yum. I’m coming to your place for Thanksgiving!
Ugh, these look divine and such a great spin on pecan pie. You know a way to a woman’s heart. I want some, STAT! Can I come over? haha
Have a great Thanksgiving, Lauren! 🙂
Come on by, Julie!! Lol!
Oh my word. LOVE!!
Oh my gosh just STOP IT. I can’t even handle this right now. I’m flying to your house to eat all of these.
I’m invited, right? 😉
YES! You’re invited over anytime!!
Sounds like a heavenly combination, Lauren! I love mini desserts. Happy Thanksgiving!
Gorgeous dessert! Happy Thanksgiving to you!
Love the white chocolate/pecan combination. What a unique tart!!
how. do. you. do. it.
These tart sound so darn good and are so pretty to look at. That opening shot if making me salivate. I hope you have a wonderful Thanksgiving, Lauren!
Thanks, Dara!
Do you think this would work if I made it in a large tart tin? It looks simply divine but for me, I would not be able to physically manage doing the small ones so I am really hoping this’ll work in a large tin.
Oh, if I haven’t mentioned it before let me mention it now, I am so in love with your recipes! Thank you, thank you, thank you!