Recipe By cookin4therapy
Published Jun 19th
Prep 15m Cook 18m Additional 10m Ready In 43m
Servings 2 dozen mini tarts Calories 204.5

I came across this idea when looking to serve favorite desserts in a cute and bite-size portion! The only work involved is the cutting out of your pie crust circles! You will wow your guest and friends with the presentation!

Recipe Ingredients

  • cooking spray
  • ⅓ cup white sugar
  • ¼ cup butter, melted
  • 1 tablespoon all-purpose flour
  • 3 large eggs
  • 1 cup light corn syrup (such as Karo®)
  • 1 ½ teaspoons vanilla extract
  • 1 cup chopped pecans
  • 1 (15 ounce) package pastry for a double-crust 9-inch pie, at room temperature

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 12 mini muffin cups with cooking spray.
  2. 2 Mix white sugar, butter, and flour together in a large bowl until well combined. Add eggs, 1 at a time, and mix well after each addition. Whisk corn syrup and vanilla extract into sugar mixture; fold in pecans.
  3. 3 Roll pie crust pastry onto a floured work surface; cut into circles using end of a drinking glass or a biscuit cutter. This will make 11 crusts. Roll the scraps into a ball and roll back onto the floured surface; cut 1 more circle. Press each circle into the prepared muffin cups. Repeat with remaining pie crust pastry.
  4. 4 Spoon pecan mixture, about 2 tablespoons per pie, into pie crust pastry.
  5. 5 Bake in the preheated oven until set, about 18 minutes. Allow tarts to cool in muffin tins for 5 minutes before loosening edges from sides of tin; let rest 5 minutes more. Transfer tarts to a wire rack to cool completely.

Nutrition Facts

  • Calories 204.5
  • Carbohydrate 24.5 g
  • Cholesterol 28.3 mg
  • Fat 11.5 g
  • Fiber 1.1 g
  • Protein 2.3 g
  • Saturated Fat 3.1 g
  • Sodium 115.2 mg
  • Sugar 9.5 g

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