Simple Mini Pecan Pie Tarts
Are you in the mood for a delicious dessert that’s also easy to make? Then these mini pecan pie tarts are just what you need! These mouth-watering treats can be whipped up and feature all the classic ingredients of your favourite holiday treat. Plus, they’re small enough so you can treat yourself without feeling guilty about going overboard. So grab some butter, sugar, eggs, flour and pecans – let’s get baking!
Small pecan pies
These dainty pies pack in all the flavour and texture of a traditional pecan pie but in a perfectly portioned package. Each bite is packed with a nutty sweetness and a satisfying crunch, thanks to its bite-sized nature. Whether you’re looking to impress your guests at a dinner party or simply want a cosy treat on a chilly evening, small pecan pies are sure to hit the spot.
Ingredients
- 150 g Pecan Nut Halves
- 30 g Unsalted Butter
- 60 g Light Brown Sugar
- 30 g Caster Sugar
- 125 ml Golden syrup
- 3 tbsp Brandy
- 1 tsp Vanilla Extract
- 2 tbsp Single Cream
- ¼ tsp Ground Cinnamon
- ¼ tsp Nutmeg
- 1 Egg (Beaten)
- 2Â Egg Yolks
Pastry for 4-inch mini Pecan Pies
You can either use the ingredients below or follow my mini pastry shells recipe
- 175 g Plain Flour
- 90 g Chilled Butter (Cubed)
- 2 tbsp Cold Water
- 1 Egg White (Beaten)
Arrange pecan nuts in pastry shells crushed pecan nuts added to pastry shells syrup mixture added to mini pecan pie
How to make mini pecan pies
Storage
When it comes to storing pecan pies, there are a few things you need to keep in mind to ensure your pies stay fresh and delicious for as long as possible.
First and foremost, make sure your pecan pie has cooled completely before attempting to store it. Once cooled, cover it tightly with plastic wrap or aluminium foil to prevent air from getting in. If you plan on storing it for more than a day or two, it’s best to keep it in the fridge. Just be sure to let it come to room temperature before serving to bring back that perfect gooey texture.
And if you’re looking to store your pecan pies for even longer, you can freeze them for up to three months with great results. Simply wrap it tightly in plastic wrap and then foil, and thaw in the fridge overnight for a delicious treat any time.
Mini Pecan Pies
Ingredients Â
- 150 g Pecan Nut Halves
- 30 g Unsalted Butter
- 60 g Light Brown Sugar
- 30 g Caster Sugar
- 125 ml Golden syrup
- 3 tbsp Brandy
- 1 tsp Vanilla Extract
- 2 tbsp Single Cream
- ¼ tsp Ground Cinnamon
- ¼ tsp Nutmeg
- 1 Egg (Beaten)
- 2 Egg Yolks
Pastry for Pecan Pie
- 175 g Plain Flour
- 90 g Chilled Butter (Cubed)
- 2 tbsp Cold Water
- 1 Egg White (Beaten)
InstructionsÂ
Pastry
- Put the flour in a bowl, add the butter, and rub it in with the fingertips until the mixture resembles breadcrumbs. You can also use a mixer with paddle attachment to do this. Add enough water to make a soft dough. Leave to chill for 30 minutes in the fridge or 15 minutes in the freezer.
- Roll out the pastry on a lightly floured surface and place it in the mini tart tins. Bake blind in a preheated oven at 180℃/160℃fan/Gas 4. for 10 minutes.
- Light brush the pastry with egg white, and return to the oven for 1-2 minutes. Remove from the oven and set aside. Leave the oven on.
- Spread the pecan nuts on a baking tray, and roast in the oven turning halfway for 10 – 15 minutes. Reserve a few pecan halves and coarsely chop the rest.
Filling
- Put the butter in a saucepan and cook over gentle heat until it turns brown. Add the sugars and golden syrup, and heat gently until dissolved. Add the brandy and bring to a boil and cook for 5 minutes.
- Remove from the heat and stir in the vanilla extract, cream, cinnamon, and nutmeg.
- Whisk to gether the egg and egg yolks. Whisk a little hot syrip, little by little, then add the remainder. Leave to cool.
- Arrange the chopped pecan nuts and pecan halves in the pastry shells. Pour the mixture over them. Bake in the oven for about 25 minutes until golden brown and set. Leave to cool before serving.
