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Mini Pecan Caramel Tarts

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Mini pecan caramel tarts with a buttery, flaky crust filled with rich caramel and toasted pecans—perfect for bite-sized dessert indulgence.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, chilled and cubed
  • 3–4 tablespoons ice water
  • 1/2 cup brown sugar
  • 1/3 cup light corn syrup
  • 1/4 cup unsalted butter (for filling)
  • 1 tablespoon heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt (for filling)
  • 1 cup chopped pecans
  • 12 pecan halves (for topping, optional)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a bowl, mix flour, sugar, and salt. Cut in chilled butter until mixture resembles coarse crumbs.
  3. Add ice water 1 tablespoon at a time, mixing until dough comes together.
  4. Form dough into a disc, wrap in plastic wrap, and chill for 30 minutes.
  5. Roll out chilled dough and cut into circles. Press into greased muffin tin to form tart shells. Prick bottoms with a fork.
  6. In a saucepan over medium heat, melt butter, then stir in brown sugar, corn syrup, heavy cream, vanilla, and salt. Bring to a light simmer and cook for 2–3 minutes.
  7. Divide chopped pecans evenly among tart shells.
  8. Pour warm caramel filling over pecans until just below the rim.
  9. Bake for 18–20 minutes, or until filling is bubbling and crust is golden.
  10. Let cool completely in the tin before removing.
  11. Top with pecan halves for garnish if desired.

Notes

  • Chill tart dough for easier handling and flakier texture.
  • Use silicone muffin pans for easier tart removal.
  • Store in an airtight container at room temperature for up to 3 days.
  • Serve with whipped cream or vanilla ice cream for extra decadence.

Nutrition

Keywords: pecan tarts, mini caramel tarts, holiday desserts, bite-sized dessert, tartlets

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