Mini Pecan Pie Tarts
These Mini Pecan Pie Tarts are the perfect addition to your Thanksgiving menu! This simple dessert will be a hit for any special occasion!
Equipment
- Mixing Bowl
- 3-Inch Cookie Cutter
- Muffin Tin Pan
- Baking Sheet
- Cooling Rack
Ingredients
- 1/4 Cup of Light Corn Syrup
- 1/3 Cup of Brown Sugar
- 2 Tablespoons of Butter
- 1 Egg
- 2 Tablespoons of Heavy Cream
- 1 Teaspoon of Vanilla Extract
- 1/3 Cup of Pecans
Instructions
- Preheat the oven to 350 degrees Fahrenheit, and prep your muffin tin pan. You can grease the muffin pan or tart molds using nonstick cooking spray or butter. You can also use paper baking cups or silicone molds to line your tin, if you're prefer!
- In a large mixing bowl, combine corn syrup, brown sugar, melted butter, beaten egg, heavy cream, and vanilla extract. Once the gooey pecan filling is mixed together, add in the pecan pieces and stir.
- Create your mini pie crusts by using a 3-inch cookie cutter to cut small circles of crust. Lay each crust carefully into the tart pan.
- Place a tablespoon of filling into each of the tart shells.
- Place the muffin tin on a baking sheet lined with aluminum foil. This will help keep clean-up quick and easy, if that syrupy filling happens to bubble over! Then bake the pecan tarts for 25-30 minutes, until the filling has set.
- Place the muffin tray on a wire rack and allow the mini pies to cool for 10 minutes. Then, use a butter knife to carefully remove each pie from the pan, top with a small dollop of whipped cream, and enjoy!