Allrecipes.com and SeriousEats.com offer recipes for tiny pecan pie tarts. The recipe from Allrecipes.com requires cream cheese for a rich, creamy flavor, while the recipe from SeriousEats.com adds a splash of bourbon.
To make the pastry for miniature pie tarts using the recipe on Allrecipes.com, cream 1 cup butter or margarine and 6 ounces softened cream cheese. Add 2 cups all-purpose flour, and mix well. Form the dough into 48 balls, and place one in each cup of a mini tart pan. Shape the dough balls into tart shells.
To make the filling, break 4 eggs in a bowl, but avoid beating. Pour in 4 tablespoons melted butter, 3 cups packed brown sugar, 1 teaspoon vanilla extract, 1 cup chopped pecans and a pinch of salt, and combine thoroughly. Fill the tart shells, and bake at 350 degrees F for 30 minutes.
For mini pecan pies using the recipe on SeriousEats.com, make or buy a pie crust, and form circles with it on the bottom of a mini tart pan. Preheat the oven to 350 degrees F with the oven rack in the middle position. Beat 1 1/2 tablespoons of softened butter until creamy. Combine with 1 1/2 tablespoons all-purpose flour, 1/2 cup brown sugar and a pinch of salt. Blend with 3/4 cups brown rice syrup.
Add 2 eggs, beating well after each addition. Pour in 2 teaspoons bourbon and 1/2 teaspoon vanilla,and mix until thoroughly combined. Fill the pie shells 1/3 of the way with 1 cup chilled, toasted pecans. Pour the filling over pecans, adding enough so that each cup is nearly full.
Bake for 20 minutes, and then rotate the pan, and bake for an additional five to 10 minutes until browned.