Mini Pecan Pie Tarts with a Buttery Shortbread Crust

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Sneak Preview: These mini pecan pie tarts feature a buttery shortbread crust and a rich pecan filling with optional chocolate drizzle. Ready in about 3½ hours, including chilling.

Chocolate pecan tartlets on a plate with a fork on the side.Pin

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The first time I made these pecan tarts, the filling puffed beautifully in the oven—then sank into little craters as it cooled. After several batches, I discovered the solution was surprisingly simple: don’t skimp on the pecans. Plenty of nuts give the filling enough structure to stay full instead of collapsing.

pecan mini tarts with cratersPin
cross section of pecan pie mini tartPin
Fixed it! Full of nuts

Ingredients & Substitutions

BUTTER: Use chilled unsalted butter for flaky texture.

CORN SYRUP (light or dark)

PECANS (toast; don’t skimp)

TART SHELLS (homemade or purchased)

CHOCOLATE (optional)

Step-by-Step: Shaping Shortbread Mini-Tart Crusts

Don’t miss the video in the recipe card.

tart dough shaped into a logPin
Shaping dough into a log
Slicing the dough log into 15-16 pieces.Pin
Slice roll into 15-16 pieces
layering the a slice of dough between two pieces of plastic wrap.Pin
Lay one slice in the middle of a piece of plastic wrap. Cover with another piece of plastic wrap.
using a rolling pin to flatten the dough Pin
Use a rolling pin to flatten the dough
Pulling the plastic wrap from each side of the dough.Pin
Pull the plastic wrap from each side
silicone tart shellsPin
Use silicone tart molds or metal molds.
Gently pressing the dough down inside the mold.Pin
Press dough into the silicone mold with your fingers
The goal is uniform thickness.Pin
Press until there is uniform thickness
Trimming the crust with a paring knifePin
Trim the edges, then freeze
When baking, press a small piece of foil down inside of the crust to prevent bubbling.Pin
When baking, press a small piece of foil down inside of the crust to prevent bubbling.

Step-by-Step: Making Tart Filling

⬇️ See the recipe card for exact amounts and complete instructions.

Melting butter in a pan on the stove.Pin
Melt butter over low heat
Browning butter in a pan--golden butter seen in the spoon.Pin
Cook until it browns
whisking in the remaining ingredients for the tart filling.Pin
Whisk in remaining ingredients
Chopped pecans to add to the pie.Pin
Add chopped pecans

How To Drizzle Chocolate

showing how to make a chocolate drizzlePin

Place chocolate chips in a small zip-top bag and microwave until melted (about 1 minute, 15 seconds). Snip a tiny corner, test on a plate for flow, then drizzle over the cooled tarts. Optional—but it adds a polished, festive finish.

Tips That Make a Difference

1. Prevent Craters: Use plenty of pecans in each tart. The nuts give structure so the filling doesn’t sink as it cools. (See picture below.)
2. Make Ahead: Shape tart shells ahead of time and freeze until ready to bake.
3. Silicone Molds: Individual silicone tart molds(paid link) are easier than muffin tins, don’t need greasing, and release cleanly.
4. Wear Gloves for Crusts: Exam gloves keep your body heat from softening butter flakes in pie or biscuit dough. If you skip them, work quickly to keep the dough cold.

pecan pie tartlet with chocolate drizzle and homemade crust with a fork on the sidePin
Yield: 14 tarts

Mini Pecan Pie Tarts with a Buttery Shortbread Crust

By Paula Rhodes
Mini Pecan Pie Tarts feature a gooey pecan filling baked in buttery shortbread crusts. These bite-size desserts are perfect for holidays and parties, and a drizzle of chocolate on top makes them extra festive.
5 from 1 vote
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Video

Prep time: 1 hour
Cook time: 25 minutes
Chill Time: 2 hours
Total time: 3 hours 25 minutes

Ingredients
 

Tart Crust:

  • 1½ cups (180 g) unbleached all-purpose flour
  • ⅓ cup (40 g) powdered sugar
  • ¼ teaspoon table or sea salt
  • ½ cup (113 g) unsalted butter, chilled
  • 1 egg yolk
  • 1 tablespoon heavy cream or half and half

Pecan Filling

  • ½ cup (113 g) butter
  • ⅔ cup (133 g) sugar
  • ¾ cup (255 g) corn syrup such as Karo, not the same as high fructose corn syrup
  • ¼ teaspoon table or sea salt
  • 1 teaspoon vanilla extract
  • Lemon juice from half a small lemon
  • 3 eggs, mixed with a fork
  • 1⅔ cup (165 g) pecans, coarsely chopped and toasted
  • 15 unbaked and frozen tart shells

Chocolate Drizzle:

  • ¼ cup (45 g) semi-sweet or bittersweet chocolate chips

Instructions

  • Make the Tart Crusts: Combine 1½ cups (180 g) unbleached all-purpose flour, ⅓ cup (40 g) powdered sugar, and ¼ teaspoon table or sea salt in a food processor. Cut ½ cup (113 g) unsalted butter, chilled into 8 slices, and add to flour mixture, pulsing several times until mixture resembles oatmeal. Add 1 egg yolk mixed with 1 tablespoon heavy cream or half and half. Pulse until all ingredients are moistened.
    Allow the machine to run for a few seconds until the dough comes together in a ball. (Add additional drops of cream if the dough seems too dry.) Press dough into a roll like refrigerated cookie dough. Wrap in plastic and chill for 30 minutes.
  • Prepare Molds: Spray molds generously with Baker's Secret or something like it. (Baker's Secret is an aerosol spray that mixes flour and oil.) If using silicone molds, no greasing is necessary.
  • Shaping the Dough: Slice the roll of dough into 15-16 pieces. Using a rolling pin, flatten dough between two pieces of plastic wrap into a circle slightly larger than tart molds. Press into a mold with fingers, being careful to keep the thickness consistent. Use a knife to trim off any extra at the top. I usually have enough scraps to make another tart or two. Freeze for at least 30 minutes, overnight, or up to a month.
  • Preheat oven to 375˚F (190˚C).
  • Prepare the Filling: Brown ½ cup (113 g) butter in a medium saucepan over low heat until golden and fragrant. Stir ⅔ cup (133 g) sugar into hot butter until it dissolves. Add ¾ cup (255 g) corn syrup , ¼ teaspoon table or sea salt, 1 teaspoon vanilla extract, and Lemon juice from half a small lemon and stir. Whisk in 3 eggs, mixed with a fork and whisk gently into the butter mixture until combined and smooth. Add 1⅔ cup (165 g) pecans, coarsely chopped and toasted.
  • Fill and Bake: Fill each frozen tart shell almost to the top and place them on a rimmed baking sheet.
    Bake in oven at 375˚F (190˚C) until browned and set. My mini tarts take about 25 minutes, but the time may vary depending on the size of your tarts.
  • Add Chocolate Drizzle (Optional): Melt chocolate chips in a zip-top bag in the microwave. Snip a tiny corner and drizzle over cooled tarts.

Notes

  • Make Ahead: Bake the tarts 1–2 days ahead and store in an airtight container.
  • Freezing: Freeze baked tarts for up to 2 months. Thaw overnight in the refrigerator or at room temperature.
  • Prevent Craters: Fill each tart generously with pecans. The nuts support the filling and help prevent the centers from sinking as they cool.
  • Storage: Store covered at room temperature for 1–2 days or refrigerate for longer storage.

Equipment

Nutrition

Serving: 1mini-tart | Calories: 342kcal | Carbohydrates: 37g | Protein: 4g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 268mg | Potassium: 36mg | Fiber: 1g | Sugar: 27g | Vitamin A: 492IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 2mg

All images and text ©️ Paula Rhodes for SaladinaJar.com

Final Thoughts

Whether you call these mini-tarts, tartlets, mini pies, or small pies, they are easy to serve, fun to eat, and quite luxurious on your taste buds. My family loves them in place of a full-size pecan pie.

If you like these mini pies, you might also like this these favorites: Mini Fruit Tarts Recipe with Pastry Cream and the BEST Shortbread Crust, Chocolate Ganache Mini Tarts, or these Lemon Mini-Tarts with a Shortbread Crust.

— Paula, Home Economist
Homemade Food Worth Sharing

Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!

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Paula Rhodes, Owner and Author Salad in a Jar

Paula Rhodes, Home Economist & Owner

As a retired home economist, I created Saladinajar.com to prove that you don’t have to be a chef to find joy in creating food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my favorite ways to do that.

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5 from 1 vote (1 rating without comment)

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8 Comments

  1. I make this filling for my cream cheese dough that I cut fit into my tart molds. Filling is really delicious but mine flowed a little over the top of the dough so I guess next time I’ll either have to use a little less filling or make the edges of the dough a little higher. Really nice result though.

    Reply

    1. Hi Jade,
      Thanks for taking the time to write. Because of the eggs, the pecan filling tends to puff up quite a bit. Now you’ll know for next time.

      Reply

  2. I like the tip here on the pecan mini tarts with more nuts in each one. I’m also thinking of making mini tarts for all my favorite pies that way I get a little bit of everything in a smaller bit!

    Reply

  3. Just an “interested why” question. Why the lemon juice?

    Reply

    1. Cuts the sweetness a touch and makes the whole pie sing a bit. 🙂

      Reply
  4. judy jursch says:

    Is the Karo syrup in the recipe the light colored or the dark colored? I have seen both. Thank you..this recipe looks amazing!

    Reply