Reviewed: Nov. 12, 2009

Excellent, very good and easy. My dad, who is from the south and LOVES pecans loved these little tarts. Be sure to half the filling, however. I did when I made these and I STILL had some left over! You don't need a tart tamper either... just use your fingers.

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yippee5

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Reviewed: Oct. 7, 2009

This was the best recipe ever.I am making them for my sons class and he has classmates allergic to nuts so I put raisins in instead.I also topped them off with a splash of sprinkles for color to catch the kids eyes.They weren't too sweet.The trick is to not overfill the tarts since the filling will expand while baking.I made double the dough too.

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saradonkey74

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Reviewed: Oct. 6, 2009

There was WAY too much butter in the recipe - it was overwhelming. The presentation of these is difficult to perfect. They are messy, sticky, and difficult to get a professional finish on. I am glad I made a "test" batch before the event; I will not make them again.

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AJackson

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Reviewed: Oct. 1, 2009

These are awesome! I accidentally added 8 ounces of cream cheese to the shell mix but it didn't matter. I would def. only make half of the filling...I had so much left I put it in a pie shell and made a pecan pie.

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rebecca in va

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Reviewed: Sep. 27, 2009

These were really not very good; I am not sure why people like these. Overall, they're pretty flavorless. Also, as many people have mentioned, there is about twice as much filling as there should be. This is probably the most disappointing recipe I have made from this site.

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issalyn

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Reviewed: Sep. 27, 2009

These Tiny Pecan Tarts were really, really good....I didn't change a thing but the previous reviews are right when they suggest that you only measure half the amounts when making up the filling otherwise you will end up with way too much filling...I used just under one teaspoon of filling for each tiny tart..made 40 pcs total....I baked these for 25 minutes...turned out perfectly...I'll definitely will make again...THANKS for sharing such a great recipe.

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Shilo

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Shelby, North Carolina, USA

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Reviewed: Sep. 23, 2009

MMM! I didn't want a bunch of these, just enough for 3 people. So, I scaled it down to 6 servings. I ended up making twice the dough because I had leftover filling. No need to grease the pan, they came out so easily and so beautiful and so tasty...and they were SO easy to make too!!

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LatinaCook

Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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Reviewed: Aug. 25, 2009

These were really great! The crust is fabulous! I did cut down on the sugar as a preference. However, those who had the privilege of getting some of these, absolutely loved them. Thanks again.

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luvbakin

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Reviewed: Jul. 27, 2009

thank you so much for posting this recipe. it tastes exactly like the tarts my grandmother used to make, when i baked with her as a child!

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bakeymeera

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Reviewed: May 11, 2009

TAsty!

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Tracy

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Reviewed: May 3, 2009

this was fantastic!!!!!!!! i made a few small tarts and then decided to just make on huge one and it all turned out great!! i'll definatly be makeing this as often as possible. amazing recipe!

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catflakes

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Reviewed: Dec. 28, 2008

I had conflicts with the finished product, I put too much dough into the tin and so it became a crust tart with a hint of pecan pie. The good news is that the crust of the tart is really quite good, delicate and tender. The pecan filling is also delicious and should be the star. Do small amounts of dough, probably think that the dough shouldn't come to the top of the muffin tin cup. Press into until you touch the bottom of the pan to create your well for the pecan filling. I will make these again, because they were really quite good, and will be better. They took me under an hour to make including cooking time.

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Missy Anne

Cooking Level: Expert

Home Town: Payson, Utah, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: Dec. 24, 2008

Great tasting tarts! I halved the filling amount and omitted the salt. Just watch the time on these. I baked my first batch for 30 minutes (at 350F) as written and thought they were too brown. 20-25 minutes worked better for me.

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BMN

Home Town: Chicago, Illinois, USA

Living In: Friendswood, Texas, USA

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Reviewed: Dec. 16, 2008

Very Good. My one complaint is not enough nuts. I added more to my batch and they came out perfect. I would also warn readers that this recipe makes more then 24.

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Sweet Tooth

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Reviewed: Dec. 11, 2008

The time consuming part with this recipe was making the actual tart. Otherwise it is very easy. -Refrigerate the filling for a few minutes so it doesn't drip everywhere when you are filling the tart. -only fill the tarts halfway; during baking it increases in size. -Even when halved, this recipe makes too much filling. Next time i will use the whole 8 oz of cream cheese and add a tiny bit more flour. This way I won't have 2 oz of leftover cream cheese lying around and I will use up all the filling. -update: i made these again today and my mom suggested microwaving the butter and cream cheese for 30 seconds. they got soft and were easy to mix. but this was a really bad tip because the pastry was too soft to mold. i put it in the fridge and it became firm but while trying to mold, the pastry was very sticky. Better to let the butter and cc soften at room temperature rather than using the micro.

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Ayla

Cooking Level: Beginning

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Reviewed: Dec. 6, 2008

This recipe is so easy. I made 14 dozen for a cookie exchange. Very delicious. I followed the recipe exactly and they turned out perfectly.

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stevens93

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Reviewed: Dec. 2, 2008

These were wonderful! A big hit this Thanksgiving! I only had a 1/2 cup of pecans, so I substituted the rest with chocolate chips...MMMMMMM!! I also took the advice to drizzle chocolate over the tops. I don't have a mini muffin pan, so I made these using full muffin size, which was great because the small ones are just TOO small for something this tasty!! I did have a lot of filling left, but next time I will just have to double the dough! A++++++++

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lucylocket1905

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2008

crust stuck to the pan whether you sprayed it or not

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Leigh

Cooking Level: Intermediate

Living In: Victor, New York, USA

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Reviewed: Oct. 20, 2008

This turned out great! I screwed up on a couple steps, and I used alternate ingredients, but in the end, they tasted GREAT! My mistakes: making the balls too big, therefore I did not have 48 tarts. Also, I didn't adjust the cooking time for less tarts and almost ended up cooking them for too long. They still crumbled instantly when popped into the mouth - not hard at all! My alternate ingredients: Non-fat butter or substitute, Splenda brown suger blend. Still very sweet and flavorful though!

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