Thanksgiving is the time to bring your family and friends together, watch football, and consume unhealthy amounts of turkey. Yet, the best part about Thanksgiving has to be the dessert!
Throw on those sweatpants and dive in to these mini pecan pie tarts that your whole family will be asking you to make for years to come.
This recipe will make 18 mini pecan pie tarts.
First and foremost, preheat the oven to 375 degrees, then grab all your ingredients. Ingredients needed include sugar, unsalted butter, pecans, vanilla extract, cream cheese, and flour. You will also need a hand mixer or a stand mixer, which I find easier to mix the ingredients together, and a mini muffin pan.
You can even purchase a mini muffin pan at Big Lots for five dollars!
The first thing you want to do is start with the tart shell. I find this easier, so when you finish the filling, the shell will already be created and ready to go. Using the hand mixer, mix three ounces of cream cheese, and five and a half tablespoons of unsalted butter.
Once that is mixed, add the one cup of flour and continue to mix until the dough looks the color of popcorn. After you stop the mixer, it’s time to get your hands dirty and knead the dough. This is my favorite part because it’s up to you to get the perfect shape for your tart. Roll each piece by hand and into a ball and flatten within the mini muffin pan.
Next, it’s time for the filling!
Using the hand mixer, mix half a cup of sugar, and two and a half tablespoons of unsalted butter and put on medium. Now for the star of the show! Grabbing your bag of chopped pecans, add three-fourth cups into the mix. I add a little extra because I like mine extra crunchy, but it’s definitely up to you! Finally, add the one teaspoon of vanilla extract and blend the mix all together
Now with the filling done, you can add it to the tart shell but try not to fill all the way up because you may burn the sides of your tart and no one likes the taste of burnt Thanksgiving dessert.
Bake the tarts for 20-25 minutes.
Once they are done, remove from the oven and let them cool in the mini muffin pan for five minutes. Remove from the pan and serve them warm!
I like to add a little vanilla ice cream, or steal some cool whip from the pumpkin pie. Now you’re ready to enjoy your mini pecan tarts!