Mini Pecan Tarts

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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!

• Pecan Pie Cheesecake
• Brown Sugar Pecan Cream Pie
• Pumpkin Pecan Tassies
• Pecan Pie Recipe

Now if you’ll excuse me, I have some tarts to eat.

The printable recipe card is down below, Happy Holidays!

Mini Pecan Tarts

Katie Cooksey

These Mini Pecan Tarts take pecan pie and cheesecake to a whole new level of deliciousness. Perfect for Thanksgiving or just because!

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 4 tarts

Calories 889 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

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.
  

Nutrition

Calories: 889kcalCarbohydrates: 103gProtein: 8gFat: 54gSaturated Fat: 18gTrans Fat: 1gCholesterol: 76mgSodium: 263mgPotassium: 279mgFiber: 4gSugar: 99gVitamin A: 878IUVitamin C: 1mgCalcium: 122mgIron: 1mg

Keyword mini pecan tarts, pecan tarts

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