Pour filling in shells, filling ⅔ full.īake at 350 degrees for 20-25 minutes. Mix well (do not beat with beater, or tops will be crusty instead of a nutty one).ĭivide pecans evenly in pastry shells. Make the filling by combine eggs, brown sugar, margarine, vanilla, and salt. In a bowl, beat together butter and cream cheese until fully incorporated. 1 1/4 cups (248g) granulated sugar 1/4 cup (57g) water 1/3 cup (76g) heavy cream, room temperature 5 tablespoons (70g) butter 1 3/4 cups (198g) pecans. Use extra dough to fill in any holes you may have created. Make Dough: Place 1/2 cup pecans in a food processor and blitz until finely ground. Press each dough evenly on the bottom and up the sides with your fingers. Using a cookie scoop, scoop out a ball of dough into 12 muffin tins. Let’s make the crust! Simply mix together cream cheese, margarine, flour, and salt. Add the filling into the crusts and the pecan tarts are ready to bake. Once the crusts are made, make the filling. After combining the crust ingredients, you will press the dough into the muffin tins. When making these pecan tarts, you will make the tart shells first.
Pecan tarts will stay fresh in the freezer, if wrapped well, for up to 3 months. If you choose to freeze pecan tarts, be sure to wrap them well in plastic once they have cooled. Make sure to try our butter pecan cookies and pecan pralines too! Can You Freeze Pecan Tarts? They are beautiful on a platter for special occasions and are a perfect finger food dessert for any time. These buttery pecan tarts, also known as pecan tassies, are flaky crusts filled with a rich nutty center. Who is ready to eat some of The Best Buttery Pecan Tarts you have ever had? These little buttery pecan tarts are perfect for bite-sized desserts or for a special occasion.
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