Pecan Cream Cheese Tarts

These bite-sized pecan tarts are the kind of treat that always disappears first at family gatherings. With their melt-in-your-mouth cream cheese crust and gooey nutty filling, they capture the flavors of classic pecan pie but are much easier to make and share. Whenever I bake a batch, the warm aroma takes me right back to childhood holidays spent helping my grandmother in her cozy kitchen.

I started making these tarts for Thanksgiving when my oven was full and now they are a must at every family holiday. Even the pickiest eaters go back for seconds.

Ingredients

• Cream cheese: softened brings tenderness and a subtle tang to the pastry use a full fat block for best results
• Butter or margarine: softened builds a rich flaky base for the crust choose unsalted if possible for better control over seasoning
• All-purpose flour: makes up the pastry structure sift if possible for tenderness
• Salt: balances the sweetness just a pinch goes a long way
• Eggs: large and fresh help set the filling and add a silky texture
• Brown sugar: provides warm caramelly depth light or dark both work well
• Butter or margarine (for filling): melted gives the filling richness and moisture
• Vanilla extract: rounds out the flavors pure extract makes a difference
• Pecans: chopped are the star with crunchy buttery notes pick fresh crisp nuts and toast lightly beforehand if desired

Instructions

Make the Crust:

Combine softened cream cheese butter flour and a pinch of salt in a medium bowl. Mix gently until no dry streaks remain and the dough feels soft but not sticky. It should feel pliable and easy to shape

Shape the Tart Shells:

Use a small cookie scoop or spoon to divide the dough into twelve portions and drop each into a standard muffin tin. Press dough evenly into the bottom and up the sides of each cup using clean fingers. Fill any gaps so the shell is seamless

Prepare the Filling:

In a separate bowl stir together beaten eggs brown sugar melted butter vanilla and a dash of salt. Mix with a fork or spoon just until combined. Avoid using a mixer to keep the tops soft with a nutty finish

Add Pecans:

Sprinkle chopped pecans into each prepared pastry shell dividing them evenly. The nuts should mostly fill the bottom of each tart shell

Fill and Bake:

Carefully spoon filling over the pecans in each shell filling about two thirds full to allow room for the mixture to puff as it bakes. Bake at three hundred fifty degrees for twenty to twenty five minutes until the pastry is golden and the filling is set but still slightly soft in the center

Cool and Serve:

Let the tarts cool in the pan for at least ten minutes before loosening gently with a small spatula. Transfer to a wire rack to cool completely so the crust stays crisp and the filling firms up

I love how pecans transform during baking becoming crisp and deeply flavorful. Every time the sweet nutty aroma fills my kitchen I remember my grandmother’s smile as we watched the tarts puff up golden in the oven.

Storage tips

Pecan tarts keep well at room temperature for up to two days stored in an airtight container. For longer keeping arrange in a single layer and refrigerate up to five days. Let come to room temperature before serving so the crust is tender. You can freeze the baked tarts stacked with parchment in a zip top bag for up to two months. Thaw uncovered at room temperature.

Ingredient substitutions

If you do not have cream cheese for the crust use mascarpone or even full fat Greek yogurt in a pinch for a similar richness. Walnuts can be swapped for pecans but the flavor changes noticeably. For a dairy free version use vegan margarine and a dairy free cream cheese. Dark corn syrup can also replace some of the brown sugar for an even gooier center just reduce the sugar slightly.

Serving suggestions

These tarts are wonderful served as a sweet snack with coffee or tea. Dress them up for dessert with a dollop of whipped cream or a scoop of vanilla ice cream. For holiday trays place each tart in a mini cupcake liner and sprinkle with a few extra chopped pecans.

Cultural context

Pecan tarts are a Southern classic adapting the iconic flavor of pecan pie into perfect hand-held bites. Pecans themselves are native to North America and appear in many regional holiday treats from Texas to Georgia. My family’s recipe goes back generations with each baker adding their own personal touch often just by swapping in their favorite nut or sugar.

Seasonal Adaptations

Try adding a pinch of warm spices like cinnamon or nutmeg for autumn. In spring top with a swirl of lemon zest for brightness. During winter drizzle tops with melted chocolate for extra decadence. These tarts became a success at my cousin’s fall wedding when guests loved grabbing them by the handful. They hold up well on a dessert buffet and are always one of the first things gone at potlucks.

Freezer Meal Conversion

Pecan tarts freeze thoroughly with no loss in flavor or texture. Bake completely and cool then freeze in containers between layers of wax paper. Thaw uncovered on the counter for crisp crusts. You can also freeze shaped unbaked shells then fill and bake straight from the freezer just add a few minutes to baking time.

With these pecan tarts, you get classic pie flavor in a format fit for any party table. Make a batch and watch them vanish—there are never leftovers!

Recipe FAQs

→ How do you achieve a tender crust?

Using softened cream cheese and margarine or butter in the dough creates a soft, flaky pastry. Be gentle when pressing the dough into muffin tins to avoid overworking it.

→ Can walnuts substitute for pecans?

Yes, walnuts offer a similar texture and a slightly different flavor, making a fine alternative if pecans aren’t available.

→ What prevents the filling from bubbling over?

Filling the crusts only two-thirds full leaves room for expansion as the eggs and sugar set, minimizing overflow.

→ Is margarine or butter preferred?

Either can be used, but butter gives a richer taste and slightly firmer crust, while margarine provides a more tender texture.

→ How do you ensure easy removal from the tin?

Letting the tarts cool slightly in the pan before transferring them to a wire rack makes removal easier and helps set their shape.