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Tiny Pecan Tarts

"These are so easy and melt in your mouth! My brothers request these every year for the Holidays, as well as my family."
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Ingredients

servings 296 cals
Original recipe yields 24 servings (4 dozen)

Nutrition

  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 35.8g
  • 12%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. To Make Pastry: Cream butter or margarine and cream cheese. Add flour and mix well. Make into 48 balls; place one ball in each cup of a mini tart pan. Use your fingers or a tart tamper to press out into a tart shell.
  2. To Make Filling: Break the eggs, but do not beat. Add sugar, melted butter, salt, vanilla and pecans. Mix well. Fill the tart shells. Bake at 350 degrees F (180 degrees C) for about 30 minutes or until delicately browned.

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Reviews

Read all reviews 127
  1. 153 Ratings

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Most helpful positive review

Made these last week and got 48 EXACTLY . The only modification was that I made 1/2 the filling as others suggested (but added a lot more pecans just because I love them). Here are a few tips...

Most helpful critical review

I made two separate batches of these tarts--they were AWFUL!!! I'm SO disappointed, as I was going to bring them to a "bake-off" at work--instead, I came empty handed. The tarts spilled way ove...

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Made these last week and got 48 EXACTLY . The only modification was that I made 1/2 the filling as others suggested (but added a lot more pecans just because I love them). Here are a few tips...

I've been using this recipe for 3 years now - always at Christmas time. My hubby took them to his work and people were begging him to hand out the recipe! They are always a hit at the cookies ...

These turned out great! I followed the above suggestions (make 1/2 the filling and fill each tart 3/4 full) and they came out perfect. No mess in the oven, and just enough filling for 48 mini t...

These tarts are great! I bring them to work everytime we have parties and it's always a hit!One thing though, make sure to just make half of what's called for the filling (e.g. 2 eggs, 1 1/2 c b...

I made these for a friend who was requesting pecan tarts although I used muffin pans because I didn't have tart pans. That was the only change I made to the recipe. They were a little time con...

I made two separate batches of these tarts--they were AWFUL!!! I'm SO disappointed, as I was going to bring them to a "bake-off" at work--instead, I came empty handed. The tarts spilled way ove...

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...

I made these tarts exactly as described and took them to work the next day. The entire office asked for more! No changes necessary... These are outstanding!

This is my favorite dessert recipe. For years, it's been very popular at home and at work. The tarts are conveniently sized for finger food, and for helping to control calories... Making tarts i...