Mini Pecan Pie Tarts

Goo-ey filling. Flaky crust. Sweet, crunchy pecans everywhere. It’s no wonder pecan pie is a holiday classic. Make them mini for the perfect share-able treat at home or the office.

  • Serves 16
  • 10 mins prep, 30 mins cook 40 mins total

Ingredients:

Crust:

  • 2 cups Nature’s Path Flax Plus Multibran Flakes Cereal
  • 1 cup chopped pecan
  • ½ cup all-purpose flour
  • ¼ cup sugar
  • 5 tbsp melted butter

Pecan Filling:

  • 1 cup brown sugar
  • 1 cup maple syrup
  • ⅓ cup unsalted butter
  • 1 tsp vanilla
  • ¼ tsp salt
  • ¼ cup all-purpose flour
  • 1 ½ cups toasted pecan halves

Directions:

Crust

  1. Add cereal to a food processor; pulse until finely crushed.
  2. Transfer to a bowl.
  3. Add pecans to food processor and pulse until finely ground.
  4. Stir crushed cereal with pecans, flour, sugar until well combined.
  5. Stir in melted butter.
  6. Preheat oven to 350˚F.
  7. Add 2 tbsp crust mixture to a 3-inch x 7/8-inch mini pie pan; pressing down with teaspoon.
  8. Repeat to make 16.
  9. Transfer to a parchment lined baking sheet.
  10. Bake for 10 minutes or until lightly golden around the edges;
  11. Cool completely.

Pecan Filling

  1. Add brown sugar, maple syrup, butter, vanilla and salt to a large saucepan set over medium heat; cook until butter melts and comes to a boil.
  2. Sift in flour, whisking to combine.
  3. Stir in pecans.
  4. Cool completely.
  5. Preheat oven to 350˚F.
  6. Fill pie shells with about 2 tbsp filling.
  7. Place on baking sheet lined with parchment paper.
  8. Bake for 12 to 15 minutes or until filling is bubbly.
  9. Cool completely.