One easy-to-follow recipe for mini pecan tarts calls for making the dough out of cream cheese, butter and flour instead of the traditional butter, flour and water. Another calls for using phyllo shells as the crust.
The crust is usually the hardest part of a tart to make. An easy crust recipe consists of 1/2 cup of butter, 3 ounces of cream cheese and 1 cup of flour. Start with softened butter and cream cheese, mixing the two together. Add the flour, mixing until a soft dough forms. Chill the dough for one hour. Separate out small balls of the dough, flatten slightly, and press them into mini tart pans.
For the filling, mix together 1 egg, 1 teaspoon of melted butter, 2/3 cup of chopped pecans and 3/4 cup of light brown sugar. Add 1 teaspoon of vanilla and 1/4 teaspoon of salt, mixing well. Fill each shell half full. Bake for 25 to 30 minutes at 325 degrees Fahrenheit. The shell should be golden brown.
Another easy-to-follow recipe calls for omitting the traditional crust and replacing it instead with 15 mini phyllo shells. In a medium bowl, whisk together 1 tablespoon of melted butter, 1 large egg, 2 tablespoons of brown sugar, 1 tablespoon of honey and 1/2 teaspoon of vanilla. Add a pinch of cinnamon and 1/2 cup of chopped pecans, and mix until combined. Place the mini shells on a baking sheet, and fill each with a rounded teaspoon of the pecan filling. Bake for 10 to 15 minutes at 350 degrees Fahrenheit.