4 recipes found
Preheat the oven to 325 degrees F (165 degrees C). Lightly grease eight 3-inch tart tins.
Roll out pastry and cut out eight 5-inch circles; fit pastry circles into greased tart tins.
Mix sugar, eggs, corn syrup, melted butter, and vanilla extract in a large bowl until combined; stir in pecans. Spoon filling into each pastry-lined tart tin, filling each 3/4 full.
Bake in the preheated oven until pastry is golden brown and filling is set, about 30 to 35 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two mini tart pans.
To make the pastry: Combine butter and cream cheese in a large bowl; beat with an electric mixer until smooth and creamy. Add flour and mix to form a smooth dough.
Divide dough into 48 balls; place one ball in each greased cup of tart pans. Use your fingers or a tart tamper to press out into a tart shell.
To make the filling: Break eggs into a large bowl. Add brown sugar, pecans, melted butter, vanilla, and salt; mix until well combined. Spoon filling into prepared tart shells, filling each 3/4 full.
Bake in the preheated oven until golden brown, about 30 minutes. Transfer tarts to a wire rack to cool completely.
Preheat the oven to 350 degrees F (175 degrees C). Grease mini tart pans or mini muffin pans.
Beat butter and cream cheese with an electric mixer in a large bowl until smooth. Beat in flour, 1 cup at a time, until mixture forms a smooth dough. Roll into small balls, and press into the bottoms and sides of prepared pans.
Mix brown sugar, eggs, melted butter, vanilla, and salt together in a medium bowl until smooth. Stir in pecans; spoon mixture into each crust until 2/3 full.
Bake in the preheated oven until crust is golden brown and filling has puffed up, about 15 to 18 minutes. Let cool in the pans briefly before carefully transferring them onto a wire rack to cool completely.
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.