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
Units
Scale
- 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
