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Pecan Tartlets – Recipe

These Pecan Tartlets will leave a memorable impression on your dessert plate as well as on everyone’s palate.

They may look complicated to prepare, however, with the use of a tart shaper tool, shaping the dough into the tart cups is a breeze.  To prevent the dough from sticking to the tool, it helps to dip it in the flour before each application.

These are the filled cups with the pecan filling, almost to the top of each cup but not exactly.

All are baked and cooled in a pan, before being removed onto a cooling rack.

This recipe makes 24 tartlets.

Pecan Tartlets – Recipe

Pecan Tartlets – Recipe


  • 6 oz. cream cheese, softened
  • 1 cup unsalted butter, softened
  • 2 cups all-purpose flour
  • 1 tsp vanilla extract
  • 2 tsp granulated sugar
  • Dash of salt
  • Filling:
  • 2 eggs, beaten
  • 1 cup light brown sugar
  • 2 Tbs unsalted butter, melted
  • 1 tsp. Vanilla extract (rum flavor is suitable as well)
  • Dash of salt
  • ½ cup chopped Pecans


  1. Mix together cream cheese, butter, flour, salt, vanilla extract and sugar, to form a soft dough.
  2. Make a walnut size ball of dough and place into ungreased 24 small tart tins.
  3. Press each dough evenly on the bottom and up the sides with your fingers, or use the tart shaper wooden tool as I did.
  4. Make the filling:
  5. Combine eggs, brown sugar, butter, vanilla, and salt.
  6. Mix well using a spoon rather than a mixer, for best results.
  7. Assembly
  8. Divide pecans evenly in pastry shells.
  9. Pour filling in shells, filling almost to the top, but do not overfill or the filling will flow over the sides during baking.
  10. Bake at 350 degrees for 25 minutes.
  11. Remove from the oven and cool slightly in the pan before removing them onto a wire rack.
  12. Cool completely on wire rack.
  13. Store in an air tight container in a cool place until use, or freeze them in plastic freezer bags. Before serving sprinkle tops with powdered sugar. If frozen, then first thaw completely before sprinkling the powder sugar.


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