Tiny Tarts with Pecan or Pumpkin Filling
Discover the ultimate bite-sized indulgence with these Tiny Tarts with Pecan or Pumpkin Filling—a festive treat perfect for any holiday gathering or cozy autumn soirée. These mini desserts feature a buttery, cream cheese-infused crust that’s tender and flaky, cradling your choice of two luscious fillings: a rich, nutty pecan mixture sweetened with maple syrup, or a spiced pumpkin custard bursting with cinnamon, ginger, and nutmeg. Easy to make and stunning to serve, these tiny tarts bake beautifully in a mini muffin tin, creating a dessert experience that's as delightful to the eye as it is to the palate. Whether you’re a fan of silky pumpkin or decadent pecans, these irresistible creations offer a homemade touch that will wow your guests. Perfect for Thanksgiving, potlucks, or as an elegant tea-time treat!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter (cold and cubed)
- 4 ounces cream cheese (softened)
- 2 tablespoons granulated sugar
- 0.5 teaspoons salt
- 1 cup chopped pecans (for pecan filling)
- 0.5 cup brown sugar (for pecan filling)
- 0.25 cup maple syrup (for pecan filling)
- 1 unit large eggs (for pecan filling)
- 1 cup pumpkin puree (for pumpkin filling)
- 0.25 cup heavy cream (for pumpkin filling)
- 1 unit large eggs (for pumpkin filling)
- 0.33 cup brown sugar (for pumpkin filling)
- 0.5 teaspoons ground cinnamon (for pumpkin filling)
- 0.25 teaspoons ground ginger (for pumpkin filling)
- 0.25 teaspoons ground nutmeg (for pumpkin filling)
- 1 teaspoons vanilla extract
Instructions
In a large bowl or food processor, combine the all-purpose flour, cubed butter, cream cheese, granulated sugar, and salt until the mixture resembles coarse crumbs.
Press the dough together to form a ball, cover it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 350°F (175°C) and grease a mini muffin tin to prepare for the tart shells.
Roll the chilled dough out on a floured surface to about 1/8-inch thickness. Use a round cutter to cut out circles (about 2.5 inches in diameter).
Gently press each circle of dough into the wells of the mini muffin tin to form the tart shells.
For the pecan filling, whisk together the chopped pecans, brown sugar, maple syrup, beaten egg, and 1/2 teaspoon of vanilla extract until smooth.
For the pumpkin filling, whisk together the pumpkin puree, heavy cream, beaten egg, brown sugar, cinnamon, ginger, nutmeg, and 1/2 teaspoon of vanilla extract until well combined.
Spoon about 1 tablespoon of the desired filling into each tart shell, filling them almost to the top but not overflowing.
Bake the tarts in the preheated oven for 22-25 minutes, or until the edges of the crust are golden and the filling is set.
Allow the tarts to cool in the pan for 10 minutes, then carefully remove them and transfer to a wire rack to finish cooling.
Serve at room temperature or slightly chilled, and enjoy!
Nutrition Facts
Calories |
219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 19% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 67 mg | 3% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 11.3 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 27 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 101 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
