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Pecan Tarts

By Ann Elson


Difficulty: Easy

Prep time: 30 minutes

Cook time: 20-25 minutes

Servings: 12


Tart Shells

  • 3 ounces cream cheese, softened
  • 1 stick butter, softened
  • 1 cup flour
  • dash of salt

Pecan Filling

  • 2 eggs, beaten
  • 1 cup brown sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla
  • dash of salt
  • 1 cup pecans, chopped


Tart Shells

Preheat oven to 350˚F.

Mix together the cream cheese, butter, flour, and salt.

Using a cookie scoop, add one scoop of dough into 12 muffin tins, pressing the dough evenly on the bottom and up the sides of the tins. Use any extra dough to fill holes, as needed.

Pecan Filling

Combine the eggs, brown sugar, butter, vanilla, and salt. Mix well, but do NOT use an electric mixer.

Divide pecans evenly in pastry shells.

Pour filling in shells, filling ⅔ full.

Bake for 20 to 25 minutes.

Cool slightly before removing from pans. Finish cooling on a wire rack.

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