Mini Holiday Pumpkin Pecan Tarts
Submitted by happyzhangbo
Buttery pecan crust meets silky pumpkin custard in these bite-sized holiday treats. Each mini tart delivers cozy autumn spice with a crunchy toasted nut crown.
YIELD
24 servingsPREP
28 minCOOK
32 minREADY
60 minThese miniature stunners pack all the soul-warming comfort of traditional Thanksgiving pie into one perfect, pop-in-your-mouth bite.
The secret? A nutty, press-in crust that bakes up golden and crumbly, cradling spiced pumpkin filling that sets like velvet custard.
Top each with a whole pecan half for that irresistible crunch.
Kitchen Tips
- Prevent sticky dough: Dust your fingertips lightly with flour before pressing crust into muffin cups for smooth, even bottoms
- Test for doneness: Filling should jiggle slightly in the center but not slosh when gently shaken
- Make ahead magic: Store in airtight containers for up to 3 days, or freeze for a month and thaw at room temperature
- Release trick: Run a butter knife around edges while still slightly warm for clean removal from tins
Variations
- Swap dark corn syrup for maple syrup for deeper, woodsy sweetness
- Add ¼ teaspoon cinnamon and pinch of nutmeg to the filling for extra spice
- Use mini phyllo shells for a 15-minute shortcut version
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Coat mini muffin tins with cooking spray or grease with butter.
To make the dough:
In a food processor, pulse pecans with the sugar, salt, and flour, until the nuts are ground and the ingredients are mixed together.
Put in butter and pulse until dough resembles coarse meal.
Slowly pour in ice water through the feed tube, pulsing, until the dough comes together.
Transfer onto clean work surface or cutting board sprinkled with flour.
Form dough into a ball and divide evenly into 24 pieces.
Roll each piece into a ball and evenly press into each cup, until the bottom is covered. If the dough is sticky, coat your finger with flour first.
Bake 16 to 19 minutes, until the crusts are very golden.
Check often to ensure they don’t turn too brown.
At the same time, to make the filling:
In a medium bowl, stir the egg and yolk with the corn syrup, sugar, pumpkin filling and vanilla.
Mix the chopped pecans.
Remove dough from oven and spoon 1 tablespoon of the filling into each cup.
Top each with 1 whole pecan half.
Return the pans back to the oven and continue to bake, for about 15 minutes more, until the pumpkin filling is set.
Cool on a wire rack.
Remove mini tarts from the tins.
Serve or store in an air-tight container.
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