I have been making these pecan tartlets with my mom since I was a little girl. They were always my favorite holiday treat. Now I pack them in the holiday cookie tins that I give away to friends and family. They freeze really well, so you can make them several weeks before Christmas and they still taste amazing.
The secret to these little cuties is the cream cheese crust. It’s unbelievably flaky. And the cream cheese adds a bit of acid which balances out the sweetness of the pecan filling.
How to make the pecan tartlets
The first step in making pecan tartlets is the crust, and it’s super simple. Your butter and cream cheese should be softened enough to mix, but still cool. I usually take it out of the fridge 15 minutes before making. Beat the butter and cream cheese together until smooth. Don’t overmix or it will curdle. Add the flour and mix until combined.
Roll the dough into balls about 1″ in diameter and place into mini muffin tins. There’s no need to butter or spray the tin. The dough has enough butter to keep the crust from sticking. Now, form the dough to the bottom and edges of each tin. I use the handle of a whisk to press the dough. Make sure you don’t press it too thin or it won’t be able to hold the filling.
Now it’s time to make the filling, which is also super simple. Add all of the ingredients (except nuts) into a bowl and whisk until well combined. It’s okay if there are tiny chunks of butter. Add the chopped pecans and mix to combine.
Pour the pecan mixture into the pie crusts about 3/4 of the way full. Bake for 30 minutes or until the crust is golden brown.
That’s all there is to it! Easy peasy and so incredibly delicious. Let the tartlets cool for about 15 minutes, then remove from the tins. I use a mini offset spatula to gently loosen the edges of the crust and then they slide right out. Cool completely on a cooling rack.
You can freeze these for a month in an airtight container. Then thaw on the counter before serving.
Pecan TartletsCourse: Baking, Parties
cream cheese crust Ingredients
Butter, softened 226g
Cream Cheese 6 oz.
All Purpose Flour 2 cups
- Preheat oven to 325° F.
- Beat the butter and cream cheese until smooth.
- Add the flour and mix until combined.
- Roll the dough into 1″ balls and place into mini muffin tins.
- Spread the dough to the bottom and edges of each muffin tin.
- Fill with pecan filling (recipe below) and bake for 30 minutes or until the crust is golden brown.
- These are small, so be sure to cut the pecans into small pieces.
pecan filling Ingredients
Brown Sugar 1 1/2 cups
Softened Butter, 2 Tbsp
Vanilla 2 tsp
Salt 1/2 tsp
Pecans, chopped 1 1/3 cups
pecan filling Directions
- Combine the first five ingredients in a bowl and whisk until well combined.
- Add pecans and stir until combined.
- Pour filling into crusts about 3/4 full. I use a large spoon to do this.