Pecan Pie Tartlets Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Grease 30 tart tins or muffin cups and set aside.
• To Make Crust: In a medium mixing bowl cream together cream cheese and 1 cup butter until light and fluffy. Blend in flour, 1/2 cup at a time, forming a smooth dough. Roll into 30 equal balls and press one into each greased tin so it lines the bottom and sides, like a pie crust.
• To Make Filling: In a medium mixing bowl cream together 1/4 cup butter and sugar until light and fluffy. Beat in eggs and vanilla until thoroughly blended. Stir in pecans. Fill each lined tin half full. Mixture will rise as it bakes.
• Bake in preheated oven for 25 minutes, or until lightly browned. Let cool in tins, then use the end of a table knife to flip each tart out of its tin.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 12 mini muffin cups with cooking spray.
• 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.
• 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.
• Spoon pecan mixture, about 2 tablespoons per pie, into pie crust pastry.
• 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.

Steps:

• Mix all the ingredients in a bowl and pour into pie shell.
• Or if you are choosing to make tarts, fill tarts shells to the top.
• Bake at 350 degrees 45 to 50 minutes for the pie and 18 to 20 minutes for the tarts.
• Test with a toothpick, if it comes out dry, the pie/tarts are done.

Steps:

• In a small bowl, beat cream cheese and butter until fluffy; blend in flour and salt. Refrigerate for 1 hour. Shape into 1-in. balls; press onto the bottom and up the sides of greased mini-muffin cups. , For filling, in a small bowl, beat the egg. Add brown sugar, butter and vanilla; mix well. Stir in pecans. Spoon into tart shells. , Bake at 325° for 25-30 minutes. Cool for 15 minutes before carefully removing from pans. Garnish with maraschino cherries if desired.

Steps:

• 1. Pre-heat oven to 325.
• 2. In medium bowl, mix eggs, corn syrup, sugar, melted butter, and vanilla for about 2 minutes.
• 3. Stir in pecans.
• 4. Pour into uncooked tart shells.
• 5. Bake for 30-40 minutes.

Steps:

• To prepare crust:.
• In a medium bowl, combine 1/2 cup sugar, 1/4 cup butter, and cream cheese. Beat at medium speed with an electric mixer until smooth.
• Add one egg, beating until smooth. Gradually add flour. Beat at low speed until just combined (dough will be sticky).
• Cover and chill dough for 1 hour.
• Roll dough into 1-inch balls; press in bottom and two-thirds up sides of each cup of a miniature muffin pan.
• Preheat oven to 350 degrees F.
• To make filling:.
• In a medium bowl, combine corn syrup, 1/2 cup sugar, melted butter, 2 eggs, and vanilla. Whisk to combine.
• Spoon corn syrup mixture into each crust. Top with chopped pecans.
• Bake for 18 to 20 minutes or until lightly browned.
• Makes about 3 dozen.