Best 13 Tiny Tarts Recipes

TINY PECAN TARTS

Steps:

• To Make Pastry: Cream butter or margarine and cream cheese. Add flour and mix well. Make into 48 balls; place one ball in each cup of a mini tart pan. Use your fingers or a tart tamper to press out into a tart shell.
• To Make Filling: Break the eggs, but do not beat. Add sugar, melted butter, salt, vanilla and pecans. Mix well. Fill the tart shells. Bake at 350 degrees F (180 degrees C) for about 30 minutes or until delicately browned.

TINY SHORTBREAD TARTS

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. , Shape into 1-in. balls; press onto the bottom and up the sides of greased miniature muffin cups. , Bake at 300° for 17-22 minutes or until set. Cool for 15 minutes before carefully removing from pan to a wire rack to cool completely. Spoon 1 teaspoon of pie filling into each tart.

TINY TOMATO TARTS

Steps:

• Preheat the oven to 400 degrees F.
• Line 2 baking sheets with parchment paper.
• On a lightly floured work surface, unfold the puff pastry and roll lightly to flatten. Using a 2 1/2-inch cookie cutter, cut out pastry circles and place, evenly spaced, on the parchment.
• Using a fork, generously prick (dock) the pastry circles to the edges.
• Spread 1 teaspoon of the pesto on each circle, almost to the edge. Place a slice of tomato on top, and drizzle a tiny drop of olive oil over.
• Bake until puffed and golden, 15 to 20 minutes.

TINY FUDGE TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the flour and salt. Cut in the butter with a pastry cutter or fork until only small lumps remain. Sprinkle the water and 1 teaspoon vanilla over the mixture and mix well using a fork. Set aside.
• In a small bowl, mix together 1/4 cup butter, egg yolk and sugar until smooth. Beat in 1 teaspoon vanilla, cocoa and coconut until smooth. Set aside. Use 1/2 of the dough at a time. On a cloth covered board, dusted generously with sugar, roll dough out to 1/16 inch thick. Cut the dough into 2 1/2 inch squares. Spread 1 teaspoon of filling onto each square, bring the corners to the center and press lightly to seal. Place them onto an ungreased cookie sheet about 2 inches apart.
• Bake for 15 to 20 minutes, or until edges are golden. Cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

TINY TARTS

Steps:

• Preheat the oven toe 325 degrees F (165 degrees C).
• Beat softened margarine or butter and cream cheese until thoroughly combined. Stir in flour.
• Using 24 ungreased 1 3/4 inch mini muffin cups, press a rounded teaspoon of pastry evenly into the bottom and up the sides of each cup.
• To Make The Filling: Beat the egg and mix in the brown sugar, melted margarine or butter and the chopped pecans.
• Fill each pastry-lined muffin cup with about 1 heaping teaspoon of pecan filling. Bake at 325 degrees F (165 degrees C) for about 30 minutes or until pastry is golden and filling is puffed. Cool slightly in the muffin cups, then remove and cool completely on a wire rack.

TINY TEXAS TACO TARTS

Steps:

• Follow direction on package for preparing phyllo shells.
• Mix the next 5 ingredients.
• I usually prepare and chill the filling early in the day and then fill the tarts & add with toppings shortly before serving. I do not bake the shells.
• Or you can bake the shells, cool, fill the tarts, put on toppings, arrange on platter and keep chilled until ready to serve.
• *Add just enough to make it creamy. I always just add lemon juice to milk to sour.

TINY LEMON GEM TARTS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray 24 mini muffin cups with cooking spray. In medium bowl, beat butter and 3 tablespoons granulated sugar with electric mixer on medium speed until well mixed. Beat in 1 cup flour until dough forms.
• Shape dough into 3/4-inch balls. Press 1 ball in bottom and up side of each muffin cup for crust. Bake 14 to 16 minutes or until edges begin to turn golden brown.
• Meanwhile, in same bowl, beat remaining ingredients except powdered sugar on medium speed until well mixed.
• Spoon 1 heaping tablespoon mixture evenly into each baked crust. Bake 10 to 12 minutes or until filling is light golden. Cool in pan 15 minutes. Remove from muffin cups to cooling racks. Cool completely, about 30 minutes.
• Sift powdered sugar over tops of cookies. Store covered in refrigerator. If desired, sift additional powdered sugar over cookies just before serving.

TINY SHORTBREAD TARTS WITH EARL GREY CREAM

Steps:

• Steep Earl Grey tea bag in hot water for 5 minutes. Discard bag and set tea aside.
• Beat cream cheese in a bowl with an electric mixer until fluffy. Add tea, sweetened condensed milk, and vanilla extract; mix until smooth. Cover filling and refrigerate, 8 hours to overnight.
• Beat butter and confectioners' sugar together in a bowl with an electric mixer until creamy. Beat in vanilla extract. Add flour, cornstarch, and salt; mix with a wooden spoon just until incorporated.
• Lightly grease 36 mini muffin cups. Divide dough into 36 pieces and place 1 piece in the center of each muffin cup. Press the dough up the sides of the muffin cup, making room in the center for the filling. Freeze tart shells for about 10 minutes.
• Preheat the oven to 325 degrees F (165 degrees C).
• Bake tart shells in the preheated oven until lightly browned, 18 to 20 minutes. Prick the bottom of each tart with a fork if they puff up during baking. Place on a wire rack to cool completely.
• Remove cooled tarts from the pan and fill with the Earl Grey cream. Garnish each tart with a strawberry half.

TINY TARTS

Steps:

• Preheat the oven toe 325 degrees F (165 degrees C).
• Beat softened margarine or butter and cream cheese until thoroughly combined. Stir in flour.
• Using 24 ungreased 1 3/4 inch mini muffin cups, press a rounded teaspoon of pastry evenly into the bottom and up the sides of each cup.
• To make filling, beat the egg and mix in the brown sugar, melted margarine or butter and the chopped pecans.
• Fill each pastry-lined muffin cup with about 1 heaping teaspoon of pecan filling.
• Bake at 325 degrees F (165 degrees C) for about 30 minutes or until pastry is golden and filling is puffed. Cool slightly in the muffin cups, then remove and cool completely on a wire rack.

TINY FUDGE TARTS

Steps:

• Oven 350 Mix flour and salt, cut in butter. Sprinkle with water and vanilla. Mix well with fork. Using Dough 1/2 @ a time, roll out 1/16" thick on board with LOTS of sugar. Cut into 21/2" squares. Spread 1 level top filling on center of each square. Bring Corners to center. Seal. Place on ungreased cookie sheet. Bake 15-20 min.

TINY TOMATO TARTS

Steps:

• 1. Preheat oven to 425°. Unroll piecrust on a lightly floured surface; roll into a 12-inch circle. Cut into 24 rounds using a 2-inch scalloped-edge round cutter. Press rounds into bottoms of ungreased miniature muffin cups. (Dough will come slightly up sides, forming a cup.) Prick bottom of dough once with a fork. 2. Bake at 425° for 4 to 5 minutes or until set. Cool in pans on a wire rack 15 minutes. Reduce oven temperature to 350°. 3. Meanwhile, drain tomatoes well, pressing between paper towels. Combine tomatoes and chopped basil in a small bowl; season with desired amount of salt and pepper. Stir together mayonnaise and next 3 ingredients in a medium bowl. Divide tomato mixture among pastry shells, and top with mayonnaise mixture. 4. Bake at 350° for 18 to 20 minutes. Serve immediately. Garnish, if desired. Note: To make ahead, bake and cool pastry shells as directed in Steps 1 and 2. Remove from muffin pans, and store in an airtight container up to 3 days. Return pastry shells to muffin pans, and fill and bake as directed.

TINY RASPBERRY CHEESECAKE TARTS

Steps:

• In a small saucepan, stir the cut up chocolate and shortening over low heat until melted.
• Remove from heat.
• Using a clean small paintbrush, brush the insides (bottom and sides) of each phyllo shell evenly with the melted chocolate.
• Return each shell to the plastic tray included in the package.
• Chill the phyllo shells in the refrigerator for about 20 min or until the chocolate is set.
• Meanwhile, in another bowl, stir together the cream cheese, sour cream, and powdered sugar until smooth.
• Stir in the raspberry liqueur.
• Transfer the mixture to a small resealable plastic bag; seal bag.
• Snip off a corner of the bag and pipe about 1-2 tsp of the cream cheese mixture into each shell.
• Top each with a raspberry.
• Cover tarts loosely and chill for 2-4 hours.

TINY TARTS [54]

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Beat softened margarine or butter and cream cheese until thoroughly combined. Stir in flour. Using 24 ungreased 1 3/4 inch mini muffin cups, press a rounded teaspoon of pastry evenly into the bottom and up the sides of each cup. To Make The Filling: Beat the egg and mix in the brown sugar, melted margarine or butter and the chopped pecans. Fill each pastry-lined muffin cup with about 1 heaping teaspoon of pecan filling. Bake at 325 degrees F (165 degrees C) for about 30 minutes or until pastry is golden and filling is puffed. Cool slightly in the muffin cups, then remove and cool completely on a wire rack.