Recently, I was asked to bake for a wedding and asked if I could make this dessert. I was so excited when I realized this was a recipe I had been looking for, but had never found. I was thrilled at how awesome they tasted when you bite into them. How could they not taste good with all that cream cheese? When my friend came to pick up the tarts, she ate 4 before she ever left my house.

Recipe Summary

prep:
1 hr 30 mins
cook:
25 mins
additional:
30 mins
total:
2 hrs 25 mins
Servings:
48
Yield:
8 dozen
Advertisement

Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Tart Pastry:
Filling:
Topping:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Make the pastry dough by creaming together 12 ounces of cream cheese with 1 pound of butter and the sugar in a large bowl until thoroughly blended. Mix in the flour, a little at a time, until the dough is workable. Cut the dough into 4 equal-sized pieces, roll the pieces into balls, and refrigerate until needed.

  • To make the filling, mash 12 ounces of cream cheese with brown sugar, pumpkin pie spice, cinnamon, and salt in a bowl until smooth and well combined; beat in eggs, one at a time, incorporating each egg before adding the next one. Mix in the pumpkin, evaporated milk, and vanilla extract until the filling is smooth.

  • Cut each dough ball in half, and cut each half into 12 pieces (96 total pieces). Working in batches, press each small piece of dough into the bottom and up the sides of mini muffin cups. Fill the little crusts almost to the top with the pumpkin filling. Refrigerate unused dough until you need it to make the next batch.

  • Bake in the preheated oven until the filling is set and the crusts are lightly golden brown, 25 to 30 minutes. Allow to cool completely before frosting.

  • Mash 1/2 cup of butter, the shortening, and 8 ounces of cream cheese together in a bowl until thoroughly combined, and mix in the confectioners' sugar and marshmallow creme until smooth and creamy. Spread or pipe the frosting onto the cooled tarts. Sprinkle each tart with a few chopped pecans. Refrigerate until serving.

Nutrition Facts

313 calories; protein 3.9g; carbohydrates 28.6g; fat 21g; cholesterol 60.1mg; sodium 190.5mg. Full Nutrition
Advertisement

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/08/2011
this was......awesome!!! I was wondering what I was going to make some new things for halloween so I just decided to try this out today and i was amazing it did not stay in my kitchen long:) Read More
(22)

Most helpful critical review

Rating: 3 stars
12/15/2019
Made this and was underwhelmed. We are big pumpkin pie lovers and this lacked the pumpkin pie taste I was expecting. Perhaps should have realized based on the amount of cream cheese in the recipe that it s a definite cross between a cheesecake and pumpkin pie. As I m not a huge cheesecake fan it fell short for me. The pastry was really easy to work with which was nice - but it was not flaky just kind of tough for me. Read More
30 Ratings
  • 5 star values: 25
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/08/2011
this was......awesome!!! I was wondering what I was going to make some new things for halloween so I just decided to try this out today and i was amazing it did not stay in my kitchen long:) Read More
(22)
Rating: 5 stars
11/28/2011
I made these for Thanksgiving and everyone raved about them. The recipe made 96 plus I had enough left over to make a full size pie. I brought the left overs into work and everyone loved them there as well. Frosting was my favorite part! Read More
(16)
Rating: 5 stars
11/18/2011
Wow! So good! These were a big hit at my office Thanksgiving party. Next time I'll probably half the recipe though but there definitely will be a next time! Read More
(11)
Advertisement
Rating: 5 stars
10/25/2012
These tarts take some time to make but it's really fun to do! And delicious! I made them for a party and people thought I had bought them. I plan to make them again this fall and it will be part of my annual fall baking from now on! The frosting went fast for me by using the trick of putting it into a Ziploc bag cutting off one small corner and piping it on. This recipe does make a LOT. I did half the recipe and it made 48 tarts. Read More
(9)
Rating: 5 stars
11/26/2013
I make these at least once a month. I make them gluten free by substituting rice flour for all purpose flour. Read More
(5)
Rating: 5 stars
11/28/2016
This was a great recipe! It took me about 3 hours but it was worth it! I don't think it will take me as long next time. I used a regular muffin tin and it made exactly 3 doz which is a little more reasonable than 96. I did have a ton of extra frosting that I plan to use for cinnamon rolls. My family and friends were very impressed. I think the crust got the most complements because it was so flaky. It just melts in your mouth. Such a fantastic addition to my holiday baking list! Read More
(3)
Advertisement
Rating: 5 stars
01/21/2017
These do take a while to put together but they are worth it. At first I thought the flavor was a little lacking but after they sat for 24 hours in the fridge the taste came through. These are perfect to make ahead--especially for a celebration. Thank you so much for the recipe! Read More
(3)
Rating: 5 stars
11/26/2014
Wow! Wanted to try something new for the holidays & this was perfect! Very simple but yet elegant! Read More
(3)
Rating: 5 stars
11/08/2014
These are lovely and nicely impressive. Buy yourself one of those wooden tools that is large on one end and small on the other for making the little cups out of the dough. It worked very well for me. The frosting on top was delightfully different! Read More
(2)
Rating: 3 stars
12/15/2019
Made this and was underwhelmed. We are big pumpkin pie lovers and this lacked the pumpkin pie taste I was expecting. Perhaps should have realized based on the amount of cream cheese in the recipe that it s a definite cross between a cheesecake and pumpkin pie. As I m not a huge cheesecake fan it fell short for me. The pastry was really easy to work with which was nice - but it was not flaky just kind of tough for me. Read More
Advertisement