Buttery, flaky tart shells filled with a luscious caramel-pecan center, these Mini Caramel Pecan Tarts deliver everything you love about a classic pecan pie in an elegant, bite-sized form. With a gooey interior and toasty pecan crunch, these indulgent treats are perfect for holiday platters, afternoon teas, or any occasion that calls for a rich and satisfying dessert.
Why You’ll Love This Recipe
Mini Caramel Pecan Tarts combine the comfort of a homemade pie with the elegance and convenience of individual servings. The buttery tart shell contrasts beautifully with the rich, sticky filling, offering a perfect balance of textures and flavors. These tarts are easy to serve at parties, freeze well, and allow for creative toppings like extra caramel or a dollop of whipped cream. They’re a guaranteed hit with both pecan pie fans and dessert lovers in general.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Tart Shells:
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 teaspoon salt
- 2–3 tablespoons ice water
For the Filling:
- 1/2 cup light corn syrup
- 1/2 cup brown sugar
- 2 tablespoons unsalted butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups chopped pecans
- 1/4 cup caramel sauce (plus more for drizzle if desired)
Directions
- In a food processor, pulse together the flour, butter, and salt until the mixture resembles coarse crumbs. Gradually add the ice water and continue blending until a dough forms. Wrap and chill for 30 minutes.
- Preheat oven to 350°F (175°C). Roll out the chilled dough and cut into circles to fit a standard muffin tin. Press each circle into a muffin cup to form tart shells. Chill again while preparing the filling.
- In a large bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt until well combined. Stir in the chopped pecans and caramel sauce.
- Fill each tart shell about 3/4 full with the prepared mixture.
- Bake for 25–30 minutes, or until the filling is set and the crust is golden brown.
- Allow the tarts to cool in the tin before carefully removing them.
- Optionally, drizzle with additional caramel sauce and top with whole pecans for presentation. Serve warm or at room temperature.
Servings and timing
This recipe yields approximately 12 mini tarts. Preparation takes about 30 minutes, with an additional 30 minutes for chilling the dough and 25–30 minutes for baking. Total time: about 1 hour 30 minutes.
Variations
- Nut Swap: Substitute pecans with walnuts or almonds for a different flavor and texture.
- Chocolate Twist: Add mini chocolate chips to the filling for a richer, more decadent variation.
- Spiced Version: Add a pinch of cinnamon or nutmeg for a warm, spiced undertone.
- Shortbread Crust: Use a shortbread-style tart crust for a sweeter, more delicate base.
- Dairy-Free Option: Replace butter with a plant-based alternative and ensure the caramel sauce is dairy-free.
storage/reheating
Store the tarts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, place in a 300°F (150°C) oven for 5–7 minutes until warmed through. These tarts can also be frozen for up to 2 months; thaw in the refrigerator before serving and warm if desired.
FAQs
Can I use store-bought pie dough?
Yes, store-bought pie crust works well and saves time. Just cut and press into muffin tins as you would with homemade dough.
How do I know when the filling is set?
The filling should appear firm and slightly puffed. It will continue to set as it cools.
Can I make these ahead of time?
Absolutely. These tarts store well and taste even better the next day after the flavors have developed.
Do I need to blind bake the tart shells?
No, there’s no need to blind bake since the tart shells and filling bake together perfectly in the oven.
What kind of caramel sauce should I use?
Use a thick, high-quality caramel sauce for best flavor and consistency. Homemade or store-bought both work well.
Can I make these gluten-free?
Yes, substitute the flour in the crust with a gluten-free all-purpose blend and ensure other ingredients are gluten-free.
How do I remove the tarts from the muffin tin?
Let the tarts cool completely, then gently twist or use a thin knife to lift them out carefully to avoid breaking the crust.
Can I double this recipe?
Yes, the recipe scales easily. Just prepare additional batches of dough and filling as needed.
Are these good served cold?
Yes, they’re delicious at room temperature or chilled, but they are best enjoyed slightly warm for optimal flavor and texture.
What can I serve with these tarts?
Pair them with whipped cream, vanilla ice cream, or a cup of coffee or tea for a complete dessert experience.
Conclusion
Mini Caramel Pecan Tarts are the perfect marriage of buttery crust and gooey, nutty filling. Easy to prepare and stunning to present, these petite desserts bring all the satisfaction of a traditional pecan pie in an irresistible, bite-sized form. Whether for holidays, special occasions, or simple indulgence, these tarts are sure to impress with every rich and flavorful bite.
Print
Mini Caramel Pecan Tarts
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 mini tarts 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Buttery, flaky tart shells filled with a gooey caramel pecan center—these mini delights combine the rich warmth of toasted pecans with the luscious pull of golden caramel for the ultimate bite-sized indulgence.
Ingredients
- For the Tart Shells:
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 teaspoon salt
- 2–3 tablespoons ice water
- For the Filling:
- 1/2 cup light corn syrup
- 1/2 cup brown sugar
- 2 tablespoons unsalted butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups chopped pecans
- 1/4 cup caramel sauce (plus more for drizzle if desired)
Instructions
- In a food processor, pulse flour, butter, and salt until crumbly. Slowly add ice water and blend until dough forms. Chill for 30 minutes.
- Preheat oven to 350°F (175°C). Roll out dough and cut circles to fit a standard muffin tin. Press into the cups and chill while making the filling.
- In a bowl, whisk corn syrup, brown sugar, melted butter, eggs, vanilla, and salt until smooth. Stir in chopped pecans and caramel sauce.
- Pour filling into chilled tart shells, about 3/4 full.
- Bake for 25–30 minutes or until filling is set and crust is golden. Cool before removing from tin.
- Drizzle with extra caramel and top with whole pecans, if desired. Serve slightly warm or at room temperature.
Notes
- Use store-bought tart shells to save time.
- Lightly toast the pecans beforehand for extra flavor.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 tart
- Calories: 280
- Sugar: 18g
- Sodium: 90mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
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