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Mini Sticky Pecan Tarts with Cream Cheese Crust

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Servings: Serves 18

Cook Time: 20 minutes

Prep Time: 45 minutes


These versatile little tarts are great for a seasonal tea, to send to distant friends and family, or to fill a tin and give as gifts. And it's an easy task to take on - the foolproof cream cheese crust has only three ingredients and can be quickly mixed with an electric mixer. The dough and filling ingredients can be doubled to make 36 tarts. Tarts may be made ahead of time - freeze in an airtight container, then thaw at room temperature prior to serving.
1/2 cup unsalted butter, room temperature
1 each Cream cheese, 3 oz package, chilled
1 cup All purpose flour
1 each Large egg
1/2 cup Light brown sugar packed
2 tablespoon Light corn syrup
2 tablespoon Unsalted butter, melted
1 teaspoon Vanilla extract
1/8 teaspoon Salt
2/3 cup Coarsely chopped pecans


1. Preheat oven to 350 degrees F. Have ready two 12-cup or one 24-cup mini muffin pan(s), perferably nonstick. Spray cups with vegetable cooking spray.
2. Prepare crust. In a large mixing bowl, use an electric mixer to beat butter and cream cheese on medium speed until blended and smooth, about 45 seconds. Mix in flour until a smooth dough forms, about 30 seconds. Divide dough into 18 even pieces (about 1 Tbsp. each) and roll each piece into a smooth 1-inch ball. Put one ball of dough into prepared muffin cup.
3. Use clean fingers to make an indentation in center of dough, then press dough up sides of each opening until even with top edge of each muffin cup. Check to see that bottom of each cup is covered completely with dough and that thickness of sides is even.
4. Mix filling. In a large bowl, whisk egg, brown sugar, corn syrup, melted butter, vanilla, and salt until smoothly blended. Use a large spoon to stir in 1/3 cup of the pecans. Fill each muffin cup with about 1 to 1 1/2 tsp. filling. Sprinkle remaining 1/3 cup of pecans evenly over each tart. Wipe any drips off pan.
5. Bake until filling is firm and crust edges are lightly browned, about 18 to 20 minutes. Cool tarts in pan until firm, about 20 minutes. Use a small knife to loosen each tart. Transfer to a wire rack to cool. Serve at room temperature. Store at room temperature or in refrigerator in an airtight container.
Source: Hannaford fresh Magazine, November - December 2008

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 18
Base Nutrients
Calories 165 kcal (8%)
Calories from Fat 153
Total Fat 17 g (26%)
Saturated Fat 10 g (50%)
Cholesterol 36 mg (12%)
Sodium 44 mg (2%)
Total Carbohydrates 20 g (7%)
Dietary Fiber 2 g (8%)
Protein 8 g (13%)
Vitamin A 279 IU (1%)
Vitamin C 1 mg (1%)
Calcium 24 mg (2%)
Iron 9 mg (50%)

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