Pecan Tarts

Monday, November 20, 2017

This week's blog is from guest bloggers Lisa Riedl and Anna Schaber from Garnish with Lemon. Lisa and Anna love to entertain and started their blog after years of friends hounding them for recipes and seeking advice about what to serve at parties. Their no-nonsense approach to entertaining has been featured in The Huffington Post, The Kitchn, and BuzzFeed. Lisa and Anna reside in the Minneapolis-St. Paul area, home to Juicy Lucys, the Mall of America and lots and lots of lakes.

With all of the taste of pecan pie in bite size form, these Pecan Tarts will be your new go-to holiday party sweets.

It’s party season and one of my favorite times of year. We always host a holiday party to kick off the season, and it’s one of my favorite nights of the year. I get to catch up with friends and family I haven’t seen in way too long, plus the night is always filled with good food and lots of laughs.

But with so many things on my party prep to-do list, I’m always tempted to buy dessert for the buffet table. One less thing to do, right?

Thank goodness I make these irresistible mini Pecan Tarts instead.

A batch of these Pecan Tarts can be made ahead of time and is freezer-friendly. Plus these little dessert bites travel well - perfect for holiday entertaining.

Be warned; these little Pecan Tarts are addicting. Each bite is filled with rich caramel, crunchy pecans and flaky pastry. And a double dose of our favorite Kerrygold butter in both the pastry and the filling only adds to their decadent flavor.

Start your holiday baking early this year with a batch of these Pecan Tarts. Freeze them when they have cooled completely so you have them ready for your holiday party. Otherwise they might disappear before you know it.

Pecan Tarts Header 1

Pecan Tarts


1 cup Kerrygold salted butter, softened

6 ounces cream cheese, softened

2 cups flour



2 eggs

1 ½ cups brown sugar

2 tablespoons melted Kerrygold salted butter

1 teaspoon vanilla

 ½ cup chopped pecans


To make pastry:

Cream butter and cream cheese. Add flour and mix well. Form into a ball and chill dough for 1 hour. Cut ball into 4 equal pieces and then cut each piece into 12 equal parts. Roll each part into ball and use your thumb to press into mini muffin pan. Bake pastry for 5 minutes before filling to prevent crusts from getting soggy.

While the crusts are baking, prepare the filling.

To make the filling:

Put eggs, sugar, melted butter, salt, vanilla and pecans in a bowl and mix well. Fill each pastry with 1-2 teaspoons of filling. Bake at 350 degrees for 12-14 minutes or until lightly browned.

Cool tarts completely in pan and use a spoon for each removal.