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My review
Pecan Pie Tarts
Ruth
"Miniature pecan pies."
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Ingredients
servings 209 calsOriginal recipe yields 30 servings (30 tarts)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Nutrition Facts
Per Serving: 209 calories; 14.6 g fat; 18.2 g carbohydrates; 2.4 g protein; 39 mg cholesterol; 79 mg sodium. Full nutrition
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Reviews
Read all reviews 7691 Ratings
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Most helpful positive review
12/22/2010
Simply awesome - these definitely taste just like miniature pecan pies! They look adorable and once you pop one in your mouth you'll be hooked. These are so easy to make, but people will think y...
Most helpful critical review
11/29/2011
Served these at Thanksgiving and they were okay, nothing great. Not as flavorful as I had hoped. Used a mini muffin tin and had twice the filling needed.
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12/22/2010
Simply awesome - these definitely taste just like miniature pecan pies! They look adorable and once you pop one in your mouth you'll be hooked. These are so easy to make, but people will think y...
9/19/2008
I only used the filling part of the recipe, and put it in regular pie pastry shells. I followed the recommendation of other reviewers and cut down on the nuts. They turned out very well. I wa...
11/7/2003
These were great, but turned out better once I froze the leftovers and reheated them in the oven. Reheating them gave them a richer, crispier taste. Will make again and bake a bit longer. The...
10/2/2011
I'm pretty sure the recipe intends these to be made in normal sized muffin tins, not mini muffin tins. It just says muffin tins in the directions and never mentions mini. You can certainly do e...
12/10/2001
Tasted great. I made 36 tarts with the dough, but had enough filling to make another batch the next day. I will remember next time to either double the dough or cut the filling ingredients in ...
11/30/2003
These turned out really well. The crust holds together nicely,but isn't tough. It browned to a very light golden brown. There should be more gooey filling though. I will decrease the nuts ne...
4/11/2004
This is a great recipe! If you like a creamier filling, cut back on the pecans by about 1/4 cup. Using the small tart tins and making the crust on the thinner side, I got @6 dozen of tarts. A...
10/10/2006
Whenever I make these they're a hit at home or the office. The amount of filling is short of what I think is needed for the amount of dough that's made...I take an additional amount of whole pe...
12/15/2003
This was a great recipe... I used it to make mini-tarts and could make 3 dozen using the recipe. I had LOTS of filling left over (even though I filled them more than 1/2 full). I also cut back...