These Mini Pecan Caramel Tarts feature buttery, flaky shells filled with a rich, gooey caramel and toasted pecans. Baked to golden perfection, they are a delightful twist on the classic pecan pie—only smaller, cuter, and just as indulgent. Ideal for holiday platters, afternoon tea, or a sweet bite after dinner, these little tarts deliver big flavor in every bite.

Why You’ll Love This Recipe

These mini tarts are everything you love about pecan pie, condensed into a hand-held treat. The homemade tart shells are crisp and tender, while the filling is a perfect balance of caramelized sugar and buttery richness. The addition of toasted pecans adds crunch and a nutty depth. They are easy to serve, store well, and are guaranteed to impress at any gathering.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Tart Shells:

• all-purpose flour
• granulated sugar
• salt
• unsalted butter, chilled and cubed
• ice water

For the Filling:

• brown sugar
• light corn syrup
• unsalted butter
• heavy cream
• vanilla extract
• salt
• chopped pecans
• pecan halves (optional, for topping)

Directions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine flour, sugar, and salt. Cut in chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
4. Form dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
5. Roll out the dough on a lightly floured surface and cut into circles to fit a standard muffin tin.
6. Press each circle into the muffin cups to form small tart shells. Prick the bottoms with a fork.
7. In a saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, heavy cream, vanilla, and salt. Bring to a light simmer and cook for 2–3 minutes.
8. Divide chopped pecans evenly among the tart shells.
9. Pour the caramel filling over the pecans, filling each tart just below the rim.
10. Bake for 18–20 minutes, or until the filling is bubbling and the crust is golden.
11. Allow tarts to cool completely in the tin before removing.
12. If desired, top each tart with a pecan half before serving.

Servings and timing

• Servings: 12 mini tarts
• Prep Time: 25 minutes
• Chill Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: Approximately 1 hour 15 minutes

Variations

• Add Chocolate: Mix mini chocolate chips into the filling before baking for a chocolate-pecan twist.
• Use Maple Syrup: Replace corn syrup with pure maple syrup for a deeper, natural sweetness.
• Make It Nut-Free: Substitute pecans with sunflower seeds or omit them for a simple caramel tart.
• Top with Sea Salt: Sprinkle flaky sea salt on top for a sweet-salty contrast.
• Use Pre-Made Shells: For convenience, use store-bought tart shells and focus on making the filling from scratch.

Storage/Reheating

• Refrigeration: Store the cooled tarts in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
• Freezing: Freeze baked and cooled tarts in a single layer, then transfer to a sealed container or bag. Store for up to 2 months. Thaw at room temperature.
• Reheating: Warm in a 300°F (150°C) oven for 5–7 minutes if desired, but they are excellent served at room temperature.

FAQs

Can I make the tart dough ahead of time?

Yes, you can make the dough up to 2 days in advance and keep it chilled in the refrigerator or freeze it for longer storage.

What can I use instead of corn syrup?

Pure maple syrup or golden syrup are good substitutes, though the texture may vary slightly.

Can I make these in mini tart pans instead of a muffin tin?

Absolutely. Just ensure the dough is pressed evenly and adjust baking time if necessary.

How do I prevent the caramel from bubbling over?

Fill each tart just below the rim and avoid overloading with pecans to prevent overflow.

Do I need to pre-bake the tart shells?

No, these shells bake together with the filling and still come out crisp and golden.

How do I know when they’re done?

The crust should be golden and the filling bubbling slightly. Let them cool completely to fully set.

Can I double the recipe?

Yes, simply double all ingredients and bake in batches as needed.

Are these good for gifting?

Yes, they’re perfect for holiday gifts. Let them cool completely and place in paper liners before packaging.

Can I add spices to the filling?

A touch of cinnamon or nutmeg adds warmth and pairs well with the pecans and caramel.

How do I remove them from the muffin tin easily?

Let the tarts cool completely before using a butter knife to gently lift them out.

Conclusion

Mini Pecan Caramel Tarts offer everything you love about pecan pie in an elegant, bite-sized package. With a buttery crust, gooey caramel filling, and crunchy pecan topping, each tart delivers a perfectly balanced dessert experience. Whether you’re baking for a party, holiday, or your own sweet tooth, these mini tarts are sure to become a cherished favorite.

Print