This post contains affiliate links, which means I receive a commission if you make a purchase using these links. As a Walmart and King Arthur Baking affiliate, and an Amazon Associate, I earn from qualifying purchases.
My mom makes these Buttery Pecan Tarts almost every Christmas. They are so yummy, with a buttery, cream cheese shell, and then more butter in the sweet pecan filling. They practically melt in your mouth! Perfect for the upcoming holiday season.
I like to make these tarts when I’m looking for party finger foods or even for a church potluck such as a Christmas decorating party! Or a Holiday tea party! No matter how you decide to celebrate this holiday season, you’ll want to try making these delicious tarts for your friends and family.
Plus, pecans are often readily available in November, and this recipe is perfect for using some of those freshly cracked yummy nuts. Check out my Bourbon Pecan Pie with Whipped Cream for another recipe that is great for using freshly cracked pecans.
Recommended Tools
as an amazon associate, i earn from qualified purchases at no price increase for you.
Buy Now → 
Buy Now → 
Vollrath Purple Scoop – Size 40
Buy Now →Ingredients for Buttery Pecan Tarts
(As a Walmart Affiliate, I earn from qualified purchases at the links below. See the full recipe at the bottom of this post.)
Instructions For Making This Recipe
Preheat oven to 350°F. Gather all your ingredients so that you have everything close at hand on the counter or table. Coat one mini muffin pan with cooking spray.
Using a nut chopper or knife and cutting board, coarsely chop pecans.
Prepare the Dough
In a large mixing bowl, cream the softened butter and cream cheese until incorporated. Add in all-purpose flour. Mix well. Place the dough in a small bowl and cover with plastic wrap. Chill dough for 20-30 minutes.
Divide dough into fourths and then roll each into six balls. Place one ball in each cup of the prepared mini muffin pans. Use your fingers or a tart tamper to form the dough along the sides of the pan.
Making the Filling
In a medium bowl, combine large egg, granulated sugar, melted butter, salt, and vanilla extract. Mix well. Add in the chopped pecans and stir to incorporate.
Fill tart shells 2/3 full. I like to use a scoop to minimize the mess.
Pictured above is my Vollrath Size 40 – Purple Scoop, which holds 3/4 oz. This scoop worked best if it wasn’t quite full, but you may need to experiment depending on the size of your mini muffin pan. A smaller scoop would have worked better, I think.
Bake in preheated oven for 18-25 minutes until delicately browned. Allow to cool for 10 minutes and then remove from pan to a wire cooling rack.
Serve Buttery Pecan Tarts on a pretty tiered dessert stand or tray. This recipe will make 24 mini tarts.
To store, place tarts in a covered container and refrigerate for up to 5 days. You may opt to freeze these tarts in a freezer bag for up to 2 months. When ready to use, allow tarts to come to room temperature before removing from freezer bag to ensure the moisture returns to the baked product.
Browse Similar Categories
Buttery Pecan Tarts
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
Dough
- 1/2 cup butter (softened)
- 3 oz. cream cheese (softened)
- 1 cup all-purpose flour
Filling
- 1 large egg
- 3/4 cups brown sugar
- 1 tablespoon melted butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat oven to 350℉. Gather all your ingredients so that you have everything close at hand on the counter or table. Coat a mini muffin pan with cooking spray. Using a nut chopper or knife and cutting board, coarsely chop pecans.
Prepare the Dough
- In a large mixing bowl, cream the softened butter and cream cheese until incorporated. Add in all-purpose flour. Mix well. Place the dough in a small bowl and cover with plastic wrap. Chill dough for 20-30 minutes.
- Divide dough into fourths and then roll each into six balls. Place one ball in each cup of the prepared mini muffin pans. Use your fingers or a tart tamper to form the dough along the sides of the pan.
Make the Filling
- In a medium bowl, combine large egg, granulated sugar, melted butter, salt, and vanilla extract. Mix well.
- Add in the chopped pecans. Mix to incorporate.
- Fill tart shells 2/3 full. Bake in preheated oven for 18-25 minutes until delicately browned.
- Allow to cool for 10 minutes and then remove from pan to a wire cooling rack. Makes 24 tarts.
