These individual Mini Pecan Pie Tarts offer all the rich, caramelised flavor of a classic southern pecan pie in bite-sized portions. Featuring a buttery crust filled with a gooey brown sugar filling and toasted chopped pecans, they are perfect for holiday dessert tables and party platters.
Ingredients & Equipment
Equipment Required
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12-cup standard muffin tin or mini tart pan
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Round cookie cutter (approx. 3-inch / 7.5 cm)
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Mixing bowl & whisk
Component Breakdown
| Section | Ingredient | Quantity | Culinary Role & Notes |
| Crust Base | Refrigerated pie crusts | 2 sheets (15 oz / 425 g) | Store-bought or homemade pastry dough |
| Filling | Unsalted butter | 3 tbsp (42 g), melted | Adds richness to the caramel matrix |
| Filling | Dark brown sugar | ½ cup (100 g), packed | Delivers deep molasses flavor |
| Filling | Pure maple syrup (or light corn syrup) | ⅓ cup (80 ml) | Binds the filling and prevents crystallization |
| Filling | Large egg | 1 whole | Structurally sets the custardy filling |
| Filling | Pure vanilla extract | 1 tsp | Aromatizes the dessert base |
| Filling | Salt | ¼ tsp | Balances the sweetness |
| Nuts | Pecans | 1 cup (115 g), finely chopped |
Provides crunch and nutty depth |
Instructions
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>)
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