Miniature Pecan Tarts

  • Yield 4 dozen

You can make this ahead of time and freeze, use later as a last minute dessert.


Miniature Pecan Tarts
2 -- eggs, lighty beaten
6 tablespoons melted butter
1 1/2 cups firmly packed dark or light brown sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
2 cups chopped pecans
-- Tart Shells
-- Confectioners's sugar (optional)
Tart Shells:
6 ounces cream cheese, softened
1 cup butter, softened
2 cups flour


  1. To prepare the filling:  Combine eggs, butter, brown sugar, salt and vanilla in a medium mixer bowl and beat well.  Spoon 1 teaspoon of the pecans into each Tart Shell.  Cover with 2 teaspoons of the filling.  Bake at 325F for 30 minutes.  Cool on wire racks. 
  2. To prepare tart shells:  Beat the cream cheese and butter in a mixer bowl until smooth and creamy.  Add the flour and mix well.  Chill, covered, for 2 hours.  Shape the dough into forty-eight 1-inch balls.  Place each ball in a paper-lined 1 3/4-inch muffin cups.  Shape to form a shell.

Recipe reprinted with permission from the Junior League of Wilmington’s Seaboard to Sideboard (the Junior League of Wilmington, North Carolina, 1998).




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