Baked in mini muffin pans, these elegant tarts resemble tiny pecan pies. Serve them at the holidays or for any special occasion.

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Recipe Summary test

additional:
2 hrs 15 mins
total:
2 hrs 15 mins
Servings:
24
Yield:
24 tarts
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Add flour; mix well. Cover and refrigerate at least 1 hour or until chilled.

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  • Preheat oven to 350 degrees F. Divide dough into 24 balls. Place one ball in each of 24 miniature muffin pan cups; press onto bottoms and up sides of cups to form shells. Set aside. Beat egg lightly in small bowl. Add sugar and vanilla; mix well. Stir in pecans. Spoon evenly into pastry shells, filling each shell three-fourths full.

  • Bake 25 min. or until lightly browned. Let stand 5 min. in pans; remove to wire racks. Cool completely. Drizzle with melted chocolate. Let stand until set.

Variation

For a quick garnish, dust cooled tarts with powdered sugar instead of drizzling with the melted chocolate.

How to Soften Cream Cheese

Place measured amount of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or until slightly softened.

Nutrition Facts

140 calories; protein 1.7g; carbohydrates 13.6g; fat 9.3g; cholesterol 23.2mg; sodium 51mg. Full Nutrition
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Reviews (6)

Rating: 5 stars
11/06/2009
I tried this and the other recipe on the site for Pecan Tassies and this one by FAR blew me away. The crust alone absolutely makes it - light, fluffy and delicious. I'm using it for other recipes, too. One thing I changed was that, instead of all nuts and sugar for the filling I used a can of pecan pie filling, 1/4 C. brown sugar and a tsp of maple syrup along with maybe an 1/8 of a cup chopped pecans. BUT I topped each one with a pecan half before baking, then drizzled with white chocolate. OMG, I had to make a second batch because I (literally) ate nearly the entire first batch. One word of caution, though - make sure you use a muffin TIN and not just the cups. The cups just don't hold up - the end up oblong and some even spilled. Also I chill the dough overnight and roll it out between parchment paper and use a cookie cutter for a more uniform crust and better overall look, not to mention saving yourself from getting slimey hands. Read More
(10)
Rating: 5 stars
12/11/2009
Excellent ! I did substitute the semi-sweet chocolate topping with a 1/4 cup cappuccino coffee drink mix and 3/4 cup confectioners sugar mixed with 2 tablespoons water and a single whole pecan Read More
(1)
Rating: 5 stars
12/15/2009
These are so, so yummy and look very nice on a plate combined with other cookies/desserts. They are great with or without the chocolate! Read More
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Rating: 4 stars
01/08/2010
Well, these tasted great, but were not the most beautiful cookie. I have been making a similar recipe for years. I added about 1/4 cup of powdered sugar to the crust recipe, I think this helped to add a little bit of sweetness which I think the crust usually lacks. For some reason my filling appeared a little dried out. Definitely not as pretty as the picture Read More
Rating: 5 stars
01/04/2010
Delicious! I added some cinnamon/nutmeg to the nut mix and substituted pecans with almonds & walnuts (didn't have any pecans on hand) and it worked great! I am not a fan of cream cheese but you can not taste it at all in this recipe. Read More