Best 6 Pecan Pie Tarts Recipes

PECAN PIE TARTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Grease 30 tart tins or muffin cups and set aside.
• To Make Crust: In a medium mixing bowl cream together cream cheese and 1 cup butter until light and fluffy. Blend in flour, 1/2 cup at a time, forming a smooth dough. Roll into 30 equal balls and press one into each greased tin so it lines the bottom and sides, like a pie crust.
• To Make Filling: In a medium mixing bowl cream together 1/4 cup butter and sugar until light and fluffy. Beat in eggs and vanilla until thoroughly blended. Stir in pecans. Fill each lined tin half full. Mixture will rise as it bakes.
• Bake in preheated oven for 25 minutes, or until lightly browned. Let cool in tins, then use the end of a table knife to flip each tart out of its tin.

MINI PECAN PIE TARTS

Steps:

• 1. Prepare a lightly floured work surface and lightly dust one of the pie crusts after you roll it onto your surface, roll to make it slightly thinner. Cut 3 inch circles and fit each one into the cups of the mini muffin tin. The pie mixture will make about 36 mini tarts total. You won't use quite all of both crusts in the box.
• 2. Beat the egg and sugar well. Add the karo and melted butter, beat well, mix in the vanilla, then fold in the ground nuts. Fill each little tart shell about 3/4 full. Bake in a 350 oven for about 18 minutes. The crust will be golden brown when done. Don't over bake or the pies will be tough.

HARVEST SWEET POTATO PECAN PIE TARTS

Steps:

• Preheat oven t o350°F
• Combine sweet potato,granulated sugar,cinnamon,and salt, stirring well.
• Combine pecans, brown sugar, syrup,vanilla, and egg white, stirring well.
• Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spreading to edges. Spoon about 1/2 tspn of pecan mixture over sweet potato mixture. Place filled shells on an ungreased baking sheet. Bake at 350F for 20 minutes. Cool completely on a wire rack. Serving size: 2 tarts.

MINI PECAN PIE TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 12 mini muffin cups with cooking spray.
• Mix white sugar, butter, and flour together in a large bowl until well combined. Add eggs, 1 at a time, and mix well after each addition. Whisk corn syrup and vanilla extract into sugar mixture; fold in pecans.
• Roll pie crust pastry onto a floured work surface; cut into circles using end of a drinking glass or a biscuit cutter. This will make 11 crusts. Roll the scraps into a ball and roll back onto the floured surface; cut 1 more circle. Press each circle into the prepared muffin cups. Repeat with remaining pie crust pastry.
• Spoon pecan mixture, about 2 tablespoons per pie, into pie crust pastry.
• Bake in the preheated oven until set, about 18 minutes. Allow tarts to cool in muffin tins for 5 minutes before loosening edges from sides of tin; let rest 5 minutes more. Transfer tarts to a wire rack to cool completely.

EASY & DELICIOUS GRANNY'S PECAN PIE TARTS

Steps:

• 1. Pre-heat oven to 325.
• 2. In medium bowl, mix eggs, corn syrup, sugar, melted butter, and vanilla for about 2 minutes.
• 3. Stir in pecans.
• 4. Pour into uncooked tart shells.
• 5. Bake for 30-40 minutes.

PECAN PIE/TARTS

Steps:

• Spread pecans in pie shell.
• Mix remaining infredients with a wire whish and pour over pecans.
• Bake in a preheated oven at 375 degrees 40-50 minutes until filling is "set".
• Cool and serve.
• Use tart shells as an alternative, make your own pie crust (not my skill set!).