Mini Pecan Pie Tarts with a Buttery Shortbread Crust

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.

14 tarts

pecan pie tartlet with chocolate drizzle and homemade crust with a fork on the side

Prep Time 1

Cook Time 25

Chill Time 2

Total Time 3 25

Ingredients

Tart Crust:

1½ cups (180 g) unbleached all-purpose flour
⅓ cup (40 g) powdered sugar
¼ teaspoon (¼ teaspoon) table or sea salt
½ cup (113 g) unsalted butter, chilled
1 (1) egg yolk
1 tablespoon (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 (1 teaspoon) vanilla extract
Lemon juice from half a small lemon
3 (3) eggs, mixed with a fork
1⅔ cup (165 g) pecans, coarsely chopped and toasted
15 (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 unbleached all-purpose flour, ⅓ cup powdered sugar, and ¼ teaspoon table or sea salt in a food processor. Cut ½ cup 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 butter in a medium saucepan over low heat until golden and fragrant. Stir ⅔ cup sugar into hot butter until it dissolves. Add ¾ cup 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 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.

Nutritional Information