Mini Pecan Tarts
User Reviews
5
Mini Pecan Tarts
Description
The Mini Pecan Tarts recipe starts with a smooth cream cheese mixture blended with sugar, melted white chocolate, egg, and vanilla, creating a luscious cheesecake base. A pecan pie filling of butter, sugar, eggs, vanilla, corn syrup, and chopped pecans is prepared separately, offering sweet and glossy topping.
Chilled pie dough is rolled and cut into rounds to line six tart pans, which are sprayed to prevent sticking. The cream cheese layer is poured into the crusts, topped first with pecans, then the pecan pie mixture, and baked at 350°F for 25-30 minutes until the top becomes golden and set.
The result is a small tart with a tender but sturdy crust, a creamy cheesecake layer underneath a sweet and nutty pecan layer, offering mingling textures and flavors perfect for dessert or entertaining.
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 egg
- 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 Information
Show DetailsNutrition Facts
Serving: 4tarts
Amount Per Serving
Calories 889 kcal
% Daily Value*
| Calories | 889kcal | 44% |
| Carbohydrates | 103g | 34% |
| Protein | 8g | 16% |
| Fat | 54g | 83% |
| Saturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 263mg | 11% |
| Potassium | 279mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 99g | 198% |
| Vitamin A | 878IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 122mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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