Pecan Tart Recipe

This pecan tart has a buttery cream cheese almond flour crust and a rich pecan filling that sets firm for clean slices. The crust is easy to press into the pan, while the glossy filling gives the tart a classic caramel-like finish.

Course Dessert, Desserts

Cuisine American, International

Keyword all-purpose, baking time, brown sugar, buttery, chopped pecans, cool completely, corn syrup, crust, dough, flaky, golden syrup, little pecan tarts, make the filling, mini muffin, mini pecan, mini pecan pies, mini pecan tarts, mini tarts, muffin tin, pastry, pecan, pecan filling, pecan pie, pecan pie filling, pecan pie tart, pecan pie tartlets, pecan tart, pecan tart recipe, pie, pie crust, pie tart, plastic wrap, preheat, preheat the oven, press the dough, recipe card, refrigerate, tart, tart crust, tart pan, teaspoon, unsalted butter

Prep Time 30

Cook Time 40

Chill Time 1

Total Time 2 10

Servings Slices

Calories 544kcal

Author Zuzana Paar

Equipment

1 Food Processor
1 Plastic Wrap
1 Tart Tin 6-Inch / 15cm
1 Saucepan

Ingredients

For the Tart Crust:

¾ Cup Almond Flour fine
¼ Tablespoon Coconut Flour
½ teaspoon Xanthan Gum
¼ teaspoon Baking Powder
¼ teaspoon Salt
1½ Tablespoons Cream Cheese softened
1 Small Egg

For the Pecan Tart Filling:

2 Eggs at room temperature
7 Tablespoons Unsalted Butter
½ Cup Heavy Cream 120ml
½ Cup Allulose
1 teaspoon Vanilla Extract
¼ teaspoon Xanthan Gum
¾ Cup Pecans roughly chopped
½ Cup Whole Pecan Halves for topping

US Customary - Metric

Instructions

Preheat the oven to 350°Fahrenheit (180 °Celsius), process the crust ingredients into a dough, and refrigerate for 1 hour.
Roll out the chilled dough, press it into the 6-inch tart tin, and trim the edges.
Cook the butter, cream, allulose, vanilla, and xanthan gum, temper in the eggs, then stir in the chopped pecans and fill the crust.
Add the pecan halves, bake for 35–40 minutes, and cool completely before slicing.

Notes

Allulose is important in this filling and not just a sweetener preference. It melts and sets smoothly without crystallizing when chilled, which matters even more in this smaller batch. Swapping it for another sweetener may result in a grainy or overly firm filling.
You can make the tart crust dough up to 24 hours ahead and keep it sealed in the resealable bag in the fridge. The dough rolls more cleanly after a longer chill than after the minimum 1 hour, making this one of the best advance-prep opportunities in any small-batch baking recipe.
Arrange the whole pecan halves deliberately before the tart goes into the oven rather than scattering them randomly. Since the tart slices into 5 portions, place the pecans so each slice gets an equal share, so every portion looks finished and intentional rather than uneven.

Nutrition