Mini Pecan Tarts: Delicious Bite-Sized Treats for Any Occasion

Mini Pecan Tarts are a delightful treat that never fails to impress at gatherings and celebrations. These bite-sized wonders are not only visually appealing but also pack a punch of flavor that keeps everyone coming back for more. Originating from the Southern United States, pecan tarts have a rich history tied to the region’s abundant pecan harvests, making them a staple during holidays and special occasions. I love how the buttery crust cradles the sweet, gooey filling, creating a perfect balance of textures that is simply irresistible. Whether served at a festive dinner or enjoyed as a sweet snack, Mini Pecan Tarts are beloved for their convenience and the joy they bring to any table. Join me as we explore this delightful recipe that is sure to become a favorite in your home!

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla extract
• 1 large egg yolk
• 1 cup pecans, chopped
• 1/2 cup light corn syrup
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract (for filling)
• 1/4 teaspoon salt (for filling)

Preparing the Crust

1. In a large mixing bowl, I start by combining 1 cup of all-purpose flour, 1/4 cup of granulated sugar, and 1/4 teaspoon of salt. I whisk these dry ingredients together until they are well mixed. 2. Next, I add in 1/2 cup of softened unsalted butter. Using a pastry cutter or my fingers, I work the butter into the flour mixture until it resembles coarse crumbs. This step is crucial for achieving that flaky texture in the crust. 3. Once the butter is incorporated, I add 1 large egg yolk and 1/4 teaspoon of vanilla extract to the mixture. I mix everything together until it forms a dough. If the dough feels too dry, I can add a teaspoon of cold water at a time until it comes together. 4. After the dough is ready, I wrap it in plastic wrap and refrigerate it for about 30 minutes. This chilling time helps the butter firm up, making it easier to roll out later.

Preparing the Filling

5. While the dough is chilling, I can prepare the filling. In a medium bowl, I combine 1 cup of chopped pecans, 1/2 cup of light corn syrup, 1/2 cup of packed brown sugar, 2 large eggs, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt. 6. I whisk these ingredients together until they are well combined. The mixture should be smooth and slightly thick. I set this aside while I work on the crust.

Assembling the Tarts

7. After 30 minutes, I take the dough out of the refrigerator. On a lightly floured surface, I roll out the dough to about 1/8 inch thick. I want it to be thin enough to fit into my mini tart pans but thick enough to hold the filling. 8. Using a round cookie cutter or a glass, I cut out circles of dough that are slightly larger than the diameter of my mini tart pans. I gently press each circle into the pans, making sure to cover the bottom and sides evenly. 9. Once all the tart shells are in place, I use a fork to poke a few holes in the bottom of each shell. This helps prevent them from puffing up while baking. 10. Now, I carefully pour the pecan filling into each tart shell, filling them about 3/4 full. I want to leave a little space at the top to allow for any bubbling during baking.

Baking the Tarts

11. Preheat the oven to 350°F (175°C). Once the oven is ready, I place the mini tarts on a baking sheet for easier handling. 12. I bake the tarts in the preheated oven for about 20-25 minutes, or until the filling is set and the crust is lightly golden. I keep an eye on them to ensure they don’t overbake. 13. After baking, I remove the tarts from the oven and let them cool in the pans for about 10 minutes. Then, I carefully transfer them to a wire rack to cool completely.

Serving the Mini Pecan Tarts

14. Once the tarts are completely cool, they are ready to be served! I love to dust them with a little powdered sugar for a touch of sweetness and presentation. 15. These mini pecan tarts are perfect for any occasion, whether it’s a holiday gathering, a family get-together, or just a sweet treat for myself. I can serve them as is, or pair them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert. 16. If I have any leftovers (which is rare!), I store them in an airtight container at room temperature for up to three days. They also freeze well, so I can make a batch ahead of time and enjoy them later.

Conclusion:

In summary, these Mini Pecan Tarts are an absolute must-try for anyone looking to impress their friends and family with a delightful dessert that’s both easy to make and incredibly delicious. The combination of buttery crust, rich pecan filling, and a hint of sweetness creates a perfect balance that will have everyone coming back for seconds. Plus, they’re the ideal treat for any occasion, whether it’s a holiday gathering, a birthday party, or just a cozy night in. For serving suggestions, consider pairing these tarts with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent experience. You can also experiment with variations by adding chocolate chips, a splash of bourbon, or even a sprinkle of sea salt on top for a gourmet twist. The possibilities are endless, and I encourage you to get creative! I can’t wait for you to try this Mini Pecan Tarts recipe and share your experience with me. Whether you stick to the classic version or put your own spin on it, I’d love to hear how they turn out. So roll up your sleeves, gather your ingredients, and let’s make some delicious memories together! Happy baking!

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