A recipe for mini pecan pie tarts is found at Better Baking Bible. It makes 12 servings and contains cream cheese, butter, flour, pecans and eggs, as well as other ingredients.
To make Better Baking Bible's mini pecan pie tarts, you need 2 packages or 3 ounces softened cream cheese, 2/3 cup unsalted and softened butter, 2 cups all-purpose flour, 1 cup chopped pecans and 3 large beaten eggs. You also need 1 cup firmly packed dark brown sugar, 3/4 cup light corn syrup, 2 tablespoons melted butter, 1 teaspoon vanilla extract and 1/2 teaspoon salt.
Beat the cream cheese and butter together at a medium speed, then beat in flour and salt until combined to make a dough. Divide the dough in half, then flatten each half into a 1-inch thick circle. Wrap the dough halves in plastic wrap, and refrigerate for one hour.
Once the dough has chilled, shape it into 2-inch balls, and then flatten. Place each piece into 3-inch muffin cups, making each into a pie shell. To make them more decorative, press a fork into the edges to make small lines. Sprinkle the pecans evenly across the pie shells.
Whisk together the eggs, brown sugar, corn syrup, butter, vanilla extract and salt until blended. Pour this mixture evenly over the pecans until each shell is full. Bake at 350 degrees Fahrenheit for 30 to 35 minutes or until set.