Mini Pecan Tarts

These mini pecan tarts are even better than Pecan Pie and easier to make. My daughter Lisa made these little tarts last weekend for Sunday dinner dessert and they were an absolute hit! Requests have already started for her to make them for our Christmas dessert table. In case you’re wondering pecan is translated to “noz-pecã” in Portuguese.


Makes about 48 mini tarts


2 sticks butter or margarine

6 ounces of soft cream cheese

2 cups flour


2 eggs

1 and 1/2 cups of brown sugar

2 tablespoons melted butter

1/2 teaspoon vanilla

1 cup pecans (chopped)

pinch of salt

Mini tart pan (they hold 24 tarts)


Mix the margarine and cream cheese until creamy. Add the flour and mix very well. Scoop out dough into 48 portions using a teaspoon.

Roll into a ball and form small discs to fit the muffin tart pans. Press the dough into the bottom and up the sides.






Make filling:

In a medium bowl, mix eggs slightly,  add sugar, margarine, salt, vanilla and pecans.

Mix the ingredients well and fill the tart shells about 3/4 full. Adjust the filling to fit all 48 tarts by scooping out those are too full.

Bake the tarts at 350 degrees for 25 minutes until they turn slightly browned.


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