I grew up in Texas and pecan pies are a thing in Texas. You can find pecan pies at every BBQ joint, Texas grocery store and just about any locally owned restaurant. It seems every true Texan has a pecan pie recipe that was handed down from generation to generation in their family. Here’s a little secret- we moved to Texas when I was two and my mom is from Connecticut. Therefore, we did not have a pecan pie recipe in our family. Until now! My mom created this pecan pie tart in her own kitchen. She made these for a friend’s wedding to be passed out to guests at the rehearsal dinner. These pecan pie tarts are delicious and adorable because of their single-serving size.
To make these mini pecan pie tarts, you need to have mini tart pans with removable bottoms.
How to Toast Pecans
You will need 1 ½ cups of shelled pecans
Preheat oven to 350 degrees. Evenly spread pecans on a baking sheet and bake for 5 minutes. Turn pecans with a spatula and continue baking for another 5 minutes for a total of about 10 minutes (watch carefully so they don’t burn!). Cool before using. Store toasted pecans in an airtight container or jar. This step can be done days beforehand.
Shortbread Crust
1/2 cup unsalted butter (1 stick) softened
1/4 cup white sugar
1/8 teaspoon
1 egg yolk
1 1/4 cup flour
How To Make the Shortbread Crust
Beat butter in a bowl or mixer until smooth (about 1 minute). Add sugar and beat until light and fluffy. Add egg yolk, salt and beat until blended. Gradually add flour and beat just until it comes together (do not over beat). Lightly spray tart pans with cooking spray. Divide dough into six round balls and using your fingers, press the dough into six tart pans to cover the bottom and sides. Refrigerate for at least 30 – 45 minutes
Pecan Pie Tart Filling
3 eggs lightly beaten
3/4 cup firmly packed brown sugar
3/4 cup light corn syrup
3 tablespoons butter, melted (then cooled to room temp.)
2 teaspoons pure vanilla extract
1/2 teaspoons cinnamon
1/4 teaspoons kosher salt
1 1/2 cups toasted pecans
How To Make the Pecan Pie Tart Filling
Mix eggs, brown sugar, corn syrup, melted butter, vanilla, cinnamon, and salt in a large bowl until combined. Stir in pecans.
Putting Pecan Pie Tarts Together
Place tarts on a baking sheet and divide the filling among the prepared tarts. (A gravy ladle works well!)
Bake in a preheated 350 degree oven for 25 – 30 minutes (centers will still be a bit soft.) Cool on a wire rack. When cool enough to handle, you can remove the tarts from the pans by pressing up on the bottom until the sides of the tart pan release, then sliding the tart off the bottom of the tart pan. (a sharp knife will help.) Cool completely before packaging.
Pecan pies tarts should be stored in the refrigerator.
Mom mom made these pecan pie tarts for a friend’s rehearsal dinner. They looked so cute all packaged up in little cellophane bags. 
